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1 Ergebnisse
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Comparison of different drying methods on Chinese yam: chan..:
Li, Qing-ming
;
Xia, Lei
;
Wang, Feng
...
International Journal of Food Engineering. 16 (2020) 9 - p. , 2020
Link:
https://doi.org/10.1515/ijfe-2020-0009
RT Journal T1
Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure
UL https://suche.suub.uni-bremen.de/peid=cr-10.1515_ijfe-2020-0009&Exemplar=1&LAN=DE A1 Li, Qing-ming A1 Xia, Lei A1 Wang, Feng A1 Guo, Shi-yin A1 Zou, Jin-hao A1 Su, Xiao-jun A1 Yu, Peng PB Walter de Gruyter GmbH YR 2020 SN 1556-3758 SN 2194-5764 JF International Journal of Food Engineering VO 16 IS 9 LK http://dx.doi.org/https://doi.org/10.1515/ijfe-2020-0009 DO https://doi.org/10.1515/ijfe-2020-0009 SF ELIB - SuUB Bremen
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