Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim.) - Concepedia

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Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim.)

36

Citations

44

References

2021

Year

Yafei Liu, Yalan Zhang, Xueying Wei, Ding‐Tao Wu, Jianwu Dai, Shuxiang Liu, Wen Qin

Food ChemistryDesiccationSichuan PepperZanthoxylum Bungeanum MaximThermal ProcessingFood QualityHealth Sciences

References

	Year	Citations

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