Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods
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Title
Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods
Authors
Keywords
Zanthoxylum bungeanum, Maxim., Drying techniques, Color attributes, Nutritional components, Antioxidant activity
Journal
INDUSTRIAL CROPS AND PRODUCTS
Volume 160, Issue -, Pages 113167
Publisher
Elsevier BV
Online
2020-12-08
DOI
10.1016/j.indcrop.2020.113167
References
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