Work

An emerging pretreatment technology for reducing postharvest loss of vegetables-a case study of red pepper (Capsicum annuum L.) drying

Year: 2022

Type: article

Source: Drying Technology

DOI: 10.1080/07373937.2022.2039934

Authors: Li-Zhen Deng, Chun-Hong Xiong, Parag P. Sutar, Arun S. Mujumdar, Yu-Peng Pei, Xu-Hai Yang, Xian-Wei Ji, Qian Zhang, Hong-Wei Xiao

Institutions: Nanchang University, State Key Laboratory of Food Science and Technology, China Agricultural University, National Institute of Technology Rourkela, Collège MacDonald, McGill University, Shihezi University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, China Agricultural University

OpenAlex ID: W4213233631

FWCI: 1.653

Cites: 27

Cited by: 24

Related to: 10