Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Citrus reticulata) slices

作者：Xinyue Wang, Kaixin Shi, Xiaomin Cao, Jiahui Guo, Huan Yi, Yi-Feng Chen, Siyi Pan · 发表于：Food Science and Biotechnology · 年份：2025 · DOI：10.1007/s10068-024-01811-w · 被引用次数：6 · 研究领域：Food Drying and Modeling、Phytochemicals and Antioxidant Activities、Microencapsulation and Drying Processes