doi.org/10.1016/j.foodchem.2021.131412

Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame

..., Lijun Wang
47
Food Chemistry9.80
Volume: 373, Pages: 131412 - 131412
Published: Oct 25, 2021
Paper Fields
Paper Details
Title
Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame
DOI
doi.org/10.1016/j.foodchem.2021.131412
Published Date
Oct 25, 2021
Journal
Food Chemistry
Volume
373
Pages
131412 - 131412
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