Effect of different drying methods on drying characteristics and quality of Camellia oleifera seeds-Reference-Cited by-同舟云学术

Effect of different drying methods on drying characteristics and quality of Camellia oleifera seeds

Published:2021-11-06 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Wang Fenghe¹^ORCID,Shao Wenhui¹,Yang Deyong²

Affiliation:

1. School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang China

2. College of Engineering China Agricultural University Beijing China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15976

Reference45 articles.

1. Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape

2. A Comparative Study of Four Drying Methods on Drying Time and Quality Characteristics of Stem Lettuce Slices (Lactuca sativaL.)

3. Recent Advances in Food Thawing Technologies

4. Optimizing of couple hot air and microwave drying of tea camellia seeds by response surface analysis;Chen G. F.;Science and Technology of Food Industry,2012

5. Chinese standard (GB/T) 5538‐2005 Determination of peroxide value of oil and fat.

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