Study on Ultrasonic Far-Infrared Radiation Drying and Quality Characteristics of Wolfberry (Lycium barbarum L.) under Different Pretreatments
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DOI: 10.3390/molecules28041732
Abstract: In order to explore the effects of different pretreatment methods on the ultrasonic far-infrared synergistic drying characteristics and quality of wolfberry, the bioactive components (polysaccharide, total phenol, total flavonoids, and antioxidants), the quality characteristics (rehydration… read more here.
Keywords: quality; wolfberry; far infrared; ultrasonic far ... See more keywords