Study on Drying Characteristics and Quality Properties of Longan (Dimocarpus longan Lour.) during Intermittent Heat Pump Drying

被引：0
|
作者：
Zhang, Xiaomin [1 ,2 ]
Xu, Yujuan [1 ]
Yu, Yuanshan [1 ]
Li, Lu [1 ]
Zou, Bo [1 ]
Xiao, Gengsheng [1 ,3 ]
Bu, Zhibin [1 ]
Wu, Jijun [1 ]
Peng, Jian [1 ]
机构：
[1] Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agri-Food Processing, Guangzhou,510610, China
[2] School of Public Health, Guangdong Pharmaceutical University, Guangzhou,510006, China
[3] Zhongkai University of Agriculture and Engineering, Guangzhou,510225, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 23期
关键词：
D O I：
10.13386/j.issn1002-0306.2023120008
中图分类号：
学科分类号：
摘要：
30
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收藏
页码：208 / 216
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