Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching
Year: 2024
Type: article
Authors: Kuo Fang, Huihuang Xu, Min Wu
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Award: G2130657191
OpenAlex ID: W4396903485