Effects of Different Physical Field Treatment Technologies on the Quality of Freeze-dried Mango Powder
To investigate the effects of non-thermal physical field treatment techniques on the quality of freeze-dried mango powder, untreated freeze-dried mango powder was used as a control group (CK). The experimental groups were subjected to different microwave powers (100, 300, and 500 W), various irradia...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060133 |
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