The influence of microwave-assisted drying techniques on the rehydration behavior of blueberries ( Vaccinium corymbosum L.)

出版年份 2016 全文链接

标题

作者

关键词

Blueberries, Microwave-assisted drying, Rehydration capacity, Loss of soluble solids, Mathematical modeling

出版物

Volume 196, Issue -, Pages 1188-1196

出版商

Elsevier BV

发表日期

2015-10-25

DOI

10.1016/j.foodchem.2015.10.054

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