Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach
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DOI: 10.3390/foods11111596
Abstract: The purpose of this study was to explore the drying kinetics, effective moisture diffusivity, activation energy, color variation, and the thermal degradation properties of anthocyanins of blood-flesh peach under hot air drying for the first… read more here.
Keywords: hot air; blood flesh; flesh peach; air drying ... See more keywords