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Effects of Different Drying Methods on Drying Characteristics and Quality of <i>Glycyrrhiza uralensis</i> (Licorice)

Large amounts of waste result from licorice mold rot; moreover, prompt drying directly influences product quality and value. This study compared various glycyrrhiza drying methods (Hot air drying (HAD), infrared combined hot air drying (IR-HAD), vacuum freeze drying (VFD), microwave vacuum drying (M...

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Wedi'i Gadw mewn:
Prif Awduron: Lichun Zhu, Mengqing Li, Wenxin Yang, Junyi Zhang, Xuhai Yang, Qian Zhang, Huting Wang
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2023-04-01
Cyfres:Foods
Pynciau:
<i>Glycyrrhiza uralensis</i> (Licorice)
drying methods
drying characteristics
total flavonoid content (TFC)
total phenolic content (TPC)
active ingredient
Mynediad Ar-lein:https://www.mdpi.com/2304-8158/12/8/1652
Tagiau: Ychwanegu Tag
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