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

已完结 10 由叶子发布于 2025/10/14 20:04:38

DOI:10.1016/j.foodchem.2025.144926
作者：Xinyi Wang , Yue Huang , Hui Su , Ying Lyu , Haiming Chen , Weijun Chen , Qiuping Zhong , Ming Zhang , Jianfei Pei , Rongrong He , Congfa Li , We
文献类型：期刊论文
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Elsevier

Abstract：Dynamic changes in moisture and volatile organic compounds (VOCs) of green pepper (GP) during hot-air drying (HAD), far-infrared drying (FIRD), and freeze drying (FD) were investigated. Resu

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