High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state - Concepedia

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High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state

46

Citations

43

References

2022

Year

Jun Wang, Yu-Peng Pei, Chang Chen, Xuhai Yang, Kejing An, Hong‐Wei Xiao

Innovative Food Science & Emerging Technologies

Red PepperPlant PhysiologyFood ProcessingCellular StructurePost-harvest PhysiologyBiophysicsWater State

References

	Year	Citations

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