Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles
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Title
Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale
Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles
Authors
Keywords
-
Journal
Food Science & Nutrition
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-06-28
DOI
10.1002/fsn3.1103
References
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