The Effect of Vacuum Pulsation Drying Temperature on the Physicochemical Properties and Microstructure of Daylily

被引：0
|
作者：
Yang, Shuangxi [1 ]
Ma, Hui [1 ]
Zhang, Haihong [1 ]
Ma, Xuemei [1 ]
Zhang, Haibo [2 ]
机构：
[1] College of Food and Wine Science, Ningxia University, Yinchuan,750021, China
[2] Yanchi County Natural Resources Bureau Forest Quarantine Station, Ningxia, Yanchi,751500, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2024年 / 24卷 / 06期
关键词：
Compendex;
D O I：
10.16429/j.1009-7848.2024.06.023
中图分类号：
学科分类号：
摘要：
Proteins
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页码：264 / 277
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