Analysis of Physical Properties, Amino Acids and Volatile Aroma Components of Mulberry Leaf Powder by Different Drying Methods
The effects of heat pump drying, microwave drying and vacuum freeze drying on the color, powder properties, amino acid components and volatile components in mulberry leaf powder were compared and analyzed. The results showed that L* and b*were the highest, while a* was the lowest of mulberry leaf po...
Gorde:
| Egile Nagusiak: | , , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Chinês |
| Argitaratua: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Saila: | Shipin gongye ke-ji |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080343 |
| Etiketak: |
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