Study on Drying Characteristics and Quality Properties of Longan （Dimocarpus longan Lour.） during Intermittent Heat Pump Drying
In order to understand the change of water state and quality characteristics of longan during practical drying production and discover the pivotal drying stages, the dynamic changes of moisture content and state, color, 5-HMF, main nutritional and functional qualities, and antioxidant capacity were...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120008 |
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