文献
J-GLOBAL ID:201702280745761585
整理番号:17A0474314
遠赤外放射加熱はクコ(Lycium barbarumL.)のパルス真空乾燥(FIR PVD)支援:乾燥動力学および品質特性に及ぼす影響【Powered by NICT】
Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry (Lycium barbarum L.): Effects on drying kinetics and quality attributes
著者 (9件):
Xie Long
(College of Engineering, China Agricultural University, 17 Qinghua Donglu, Beijing 100083, China)
,
Mujumdar Arun S.
(Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada)
,
Fang Xiao-Ming
(Institute of Bee Research, Chinese Academy of Agricultural Sciences, Xiangshan Beigou, Beijing 100093, China)
,
Wang Jun
(College of Engineering, China Agricultural University, 17 Qinghua Donglu, Beijing 100083, China)
,
Dai Jian-Wu
(College of Mechanical and Electronic, Sichuan Agricultural University, Ya’an, Sichuan 625014, China)
,
Du Zhi-Long
(Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China)
,
Xiao Hong-Wei
(College of Engineering, China Agricultural University, 17 Qinghua Donglu, Beijing 100083, China)
,
Liu Yanhong
(College of Engineering, China Agricultural University, 17 Qinghua Donglu, Beijing 100083, China)
,
Gao Zhen-Jiang
(College of Engineering, China Agricultural University, 17 Qinghua Donglu, Beijing 100083, China)
資料名:
Food and Bioproducts Processing
(Food and Bioproducts Processing)
巻:
102
ページ:
320-331
発行年:
2017年
JST資料番号:
W0512A
ISSN:
0960-3085
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)