Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruits
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Title
Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruits
Authors
Keywords
Amomum villosum, fruit, Drying technology, Drying characteristics, Physicochemical properties, Flavor components
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 154, Issue -, Pages 112879
Publisher
Elsevier BV
Online
2021-11-28
DOI
10.1016/j.lwt.2021.112879
References
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