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Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer

Food ChemistryEnzymes InactivationAgricultural EconomicsFood PreservationAnti-browning Agent PretreatmentFood EngineeringFood ProcessingDried BananaPost-harvest PhysiologyFood QualityFood TechnologyHealth Sciences