Penetrating microwave vacuum drying: a superior alternative to traditional drying methods for enhancing sensory quality, biological activity and flavor of ‘Akizuki’ pear (Pyrus pyrifolia Nakai)
Deqing Wang, Dianbin Su, Shuai Wang, Xu Hao, Hualu Song
Topics & Concepts
PEARFlavorFood scienceMicrowaveHorticultureChemistryBiologyComputer scienceTelecommunicationsPhytochemicals and Antioxidant ActivitiesFood Drying and ModelingPostharvest Quality and Shelf Life Management