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Response Surface Optimization of Mesona Microwave Intermitt..:
Xiaoxian TANG
;
Siting HE
;
Zhenhua DUAN
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050288. , 2022
Link:
https://doi.org/10.13386/j.issn1002-0306.2021050288
RT Journal T1 <Title>Response Surface Optimization of Mesona Microwave Intermittent-Hot Air Combined Drying Process and Its Effect on Mesona Gel Quality</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:f0831c8e919a4ef8bc1c5de267f767b6&Exemplar=1&LAN=DE A1 Xiaoxian TANG A1 Siting HE A1 Zhenhua DUAN A1 Yan LIU A1 DUAN Weiwen A1 Meiling TANG A1 Dan GAO PB The editorial department of Science and Technology of Food Industry YR 2022 K1 mesona blumes K1 microwave intermittent-hot air combined drying K1 process optimization K1 extraction rate of polysaccharide K1 gel quality K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050288 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2021050288 DO https://doi.org/10.13386/j.issn1002-0306.2021050288 SF ELIB - SuUB Bremen
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