Dynamic comparative analysis of moisture and flavour characteristics in green peppers (Piper nigrum L.) during thermal and non-thermal drying processes

作者：Xinyi Wang, Yue Huang, Hui Su, Ying Lyu, Haiming Chen, Weijun Chen, Weijun Chen, Qiuping Zhong, Ming Zhang, Jianfei Pei, Rong‐Rong He, Congfa Li, Wenxue Chen, Wenxue Chen · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144926 · 被引用次数：13 · 研究领域：Piperaceae Chemical and Biological Studies、Essential Oils and Antimicrobial Activity、Biochemical Analysis and Sensing Techniques