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The effects of drying parameters on drying characteristics, colorimetric differences, antioxidant components of sliced chinese jujube

Published Online: 2022-03-19

Published Print: 2022-09

Authors

Wang, Cuntang

Tian, Shengxin

An, Xuanzhe
Funding

Funding for this research was provided by:

Foundation for the Characteristic Discipline of Processing Technology of Plant Foods (YSTSXK201812)
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Text and Data Mining valid from 2022-03-19

Version of Record valid from 2022-03-19
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Article History

Received: 5 October 2021

Accepted: 11 March 2022

First Online: 19 March 2022

Document is current