Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta
出版年份 2021 全文链接
标题
Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta
作者
关键词
Alaria esculenta, Blanching, Ultrasound, Microwave, Freeze-drying, Oven-drying, GC-MS, Volatile compound, Mineral profile, Seaweed processing
出版物
FOOD CHEMISTRY
Volume 369, Issue -, Pages 130949
出版商
Elsevier BV
发表日期
2021-08-24
DOI
10.1016/j.foodchem.2021.130949
参考文献
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