Effect of drying methods on physico-chemical properties and antioxidant activity of Dendrobium officinale
Crossref DOI link: https://doi.org/10.1007/s11694-017-9611-5
Published Online: 2017-08-19
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Meng, Qingran
Fan, Haoran
Li, Yinghao
Zhang, Lianfu http://orcid.org/0000-0001-6676-5813
Funding for this research was provided by:
Jiangsu province “Collaborative Innovation Center for Food Safety and Quality Control” industry development program
the Fundamental Research Funds for the Central Universities (JUSRP 51501)
License valid from 2017-08-19