Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying

Comparison of phenotypic and phytochemical profiles of 20 Lycium barbarum L. goji berry varieties during hot air-drying

The variety and drying stage of goji berries (GBs) may affect their final physical and chemical properties. This study investigated the differences in physical phenotypic parameters and major chemical composition parameters of 20 GBs varieties during four stages of hot air-drying (HD). The results i...

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Bibliographic Details
Main Authors: Ting Huang, Ning Jia, Lunxuan Zhu, Wen Jiang, Aobai Tu, Ken Qin, Xiaojin Yuan, Juxiu Li
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Goji berry
Varieties
Fruit quality
Hot-air drying
Drying stage
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525002834
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