Effect of different drying methods on the characteristics of chicken powder added with basil during storage

Basil was used as a source of flavor components and antioxidants to prepare new chicken powder products to improve flavor and shelf life. Microwave vacuum drying (MVD), radio frequency drying (RFD), and hot air drying (HAD) were used to compare the product characteristics and storage. GCMS, electronic nose, and electronic tongue were used to assess effect of three different drying methods on powder flavor and taste. The results showed that MVD...