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Subject Aroma -- drying temperature gradient -- carrot -- quality

1. Aroma and quality of carrot dried using a microwave-convective drying system as affect by temperature gradient. Issue 1 (1st January 2020)

Authors:
Xu, Wanxiu; Yuan, Jianfeng; Tian, Jinghong; Li, Gang; Sun, Xiaoming; E, Shiju; Zhu, Guanyu; Xia, Ziming; Wang, Dongyun; Wang, Tao; Wu, Jiangmiao; Xiao, Zhen
Journal:
International journal of food properties
Issue:
Volume 23:Issue 1(2020)
Page Start:
63
Record Type:
Journal Article
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