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Drying features of microwave and far-infrared combination drying on white ginseng slices
In this study microwave and far-infrared combination drying were conducted to investigate the effect of microwave and far-infrared heating mode switching point water content (SW), ginseng slice thickness, and far-infrared drying temperature on drying indicators (surface colour difference, ginsenosid...
Gorde:
| Argitaratua izan da: | Food Sci Biotechnol |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer Singapore
2019
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6595014/ https://ncbi.nlm.nih.gov/pubmed/31275706 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-00541-0 |
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