Effects of different drying methods on the physical characteristics and flavor of dried hawthorns (Crataegus spp.)
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DOI: 10.1080/07373937.2017.1325898
Abstract: ABSTRACT The objective of this study was to compare the physical characteristics and flavor of dried hawthorns obtained by freeze-drying (FD), microwave freeze-drying (MFD), atmospheric freeze-drying (AFD), and heat pump drying (HPD). The parameters including… read more here.
Keywords: energy; product; flavor dried; dried hawthorns ... See more keywords