文献
J-GLOBAL ID:202002234368542918
整理番号:20A0207742
超音波支援高温空気乾燥によるレイシ果実の乾燥動力学,酸化防止剤および物理化学的性質【JST・京大機械翻訳】
Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound-assisted hot air-drying
著者 (10件):
Cao Xiaohuang
(Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Ocean University, Zhanjiang, China)
,
Cao Xiaohuang
(Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetable, Hezhou University, Hezhou, China)
,
Islam Md. Nahidul
(Department of Food Science, Aarhus University, Aarslev, Denmark)
,
Zhong Saiyi
(Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Ocean University, Zhanjiang, China)
,
Pan Xinxiang
(Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Ocean University, Zhanjiang, China)
,
Song Mubo
(Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetable, Hezhou University, Hezhou, China)
,
Shang Feifei
(Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetable, Hezhou University, Hezhou, China)
,
Nie Hui
(Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetable, Hezhou University, Hezhou, China)
,
Xu Wanxiu
(College of Food and Technology, Zhejiang Normal University, Jinhua, China)
,
Duan Zhenhua
(Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetable, Hezhou University, Hezhou, China)
資料名:
Journal of Food Biochemistry
(Journal of Food Biochemistry)
巻:
44
号:
1
ページ:
e13073
発行年:
2020年
JST資料番号:
H0773A
ISSN:
0145-8884
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)