Effects of Different Drying Methods on the Quality of Broccoli Stems and Leaves

被引：0
|
作者：
Li, Ziyu [1 ,2 ,3 ]
Wu, Ting [1 ,2 ,3 ]
Ma, Shuainan [1 ,2 ,3 ]
Xu, Xiaoyun [1 ,2 ,3 ]
机构：
[1] College of Food Science and Technology, Huazhong Agricultural University, Wuhan,430070, China
[2] Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan,430070, China
[3] Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan,430070, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 14期
关键词：
Antioxidants - Colorimetry - Energy utilization - Finite difference method - Low temperature drying - Nitrogen compounds - Particle size - Plants (botany) - Powders;
D O I：
10.7506/spkx1002-6630-20230824-183
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：179 / 188
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