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Process of dehumidification and variation of anthocyanins i..:
Huỳnh Thị Kim Cúc*, , Nguyễn Thị Hồng Ngân, Lê Thị Thảo Tiên, Tạ Thị Tố Quyên
https://jst-ud.vn/jst-ud/article/view/2168/2168. , 2013
Link:
https://jst-ud.vn/jst-ud/article/view/2168
RT Journal T1
Process of dehumidification and variation of anthocyanins in purple sweet potatoes by infrared drying ; Quá trình tách ẩm và sự biến đổi anthocyanins của khoai lang tím khi sấy hồng ngoại
UL https://suche.suub.uni-bremen.de/peid=base-ftjudjst:oai:https:__tapchi.azurecloud.vn:article_2168&Exemplar=1&LAN=DE A1 Huỳnh Thị Kim Cúc*, , Nguyễn Thị Hồng Ngân, Lê Thị Thảo Tiên, Tạ Thị Tố Quyên PB The University of Danang YR 2013 K1 fleshpurple sweet potato K1 infrared drying K1 anthocyanins K1 humidity K1 temperature K1 khoai lang tím K1 sấy hồng ngoại K1 độ ẩm K1 nhiệt độ JF https://jst-ud.vn/jst-ud/article/view/2168/2168 LK http://dx.doi.org/https://jst-ud.vn/jst-ud/article/view/2168 DO https://jst-ud.vn/jst-ud/article/view/2168 SF ELIB - SuUB Bremen
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