Effects of different drying methods on sensory qualities and aroma compounds of finger citron (Citrus medica L. var. sarcodactylis Swingle) slices (Englisch)
- Neue Suche nach: Xu, Wanxiu
- Weitere Informationen zu Xu, Wanxiu:
- https://orcid.org/http://orcid.org/0000-0003-1496-1745
- Neue Suche nach: Pei, Yongsheng
- Neue Suche nach: Tian, Jinghong
- Neue Suche nach: Cao, Xiaohuang
- Neue Suche nach: Li, Gang
- Neue Suche nach: Jiang, Yonghua
- Neue Suche nach: Zhu, Guanyu
- Neue Suche nach: Xu, Wanxiu
- Weitere Informationen zu Xu, Wanxiu:
- https://orcid.org/http://orcid.org/0000-0003-1496-1745
- Neue Suche nach: Pei, Yongsheng
- Neue Suche nach: Tian, Jinghong
- Neue Suche nach: Cao, Xiaohuang
- Neue Suche nach: Li, Gang
- Neue Suche nach: Jiang, Yonghua
- Neue Suche nach: Zhu, Guanyu
In:
Journal of Food Measurement and Characterization
;
15
, 5
;
4465-4474
;
2021
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Effects of different drying methods on sensory qualities and aroma compounds of finger citron (Citrus medica L. var. sarcodactylis Swingle) slices
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Weitere Titelangaben:Food Measure
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Beteiligte:Xu, Wanxiu ( Autor:in ) / Pei, Yongsheng ( Autor:in ) / Tian, Jinghong ( Autor:in ) / Cao, Xiaohuang ( Autor:in ) / Li, Gang ( Autor:in ) / Jiang, Yonghua ( Autor:in ) / Zhu, Guanyu ( Autor:in )
-
Erschienen in:Journal of Food Measurement and Characterization ; 15, 5 ; 4465-4474
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Verlag:
- Neue Suche nach: Springer US
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Erscheinungsort:New York
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Erscheinungsdatum:01.10.2021
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Format / Umfang:10 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 15, Ausgabe 5
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