文献
J-GLOBAL ID:201702280915510907
整理番号:17A0367012
赤トウガラシ(Capsicum annuumL.)の乾燥と品質に及ぼす高湿度高温空気衝突ブランチング(HHAIB)の影響【Powered by NICT】
Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
著者 (9件):
Wang Jun
(College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China)
,
Fang Xiao-Ming
(Bee Research Institute of Chinese Academy of Agricultural Sciences, Beijing 100093, China)
,
Mujumdar A.S.
(Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada)
,
Qian Jing-Ya
(College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China)
,
Zhang Qian
(College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832001, China)
,
Yang Xu-Hai
(College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832001, China)
,
Liu Yan-Hong
(College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China)
,
Gao Zhen-Jiang
(College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China)
,
Xiao Hong-Wei
(College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
220
ページ:
145-152
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)