Effect of vacuum microwave drying and steaming treatment on quality of Poria cocos
Drying is a crucial factor affecting the processing quality of Poria cocos, a renowned medicinal and edible material in China. However, the current process named “hot-air drying (HAD) after steaming” exhibits drawbacks of extended processing time, elevated expenses, and uncontrollable quality. In or...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2026-03-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566925000837 |
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