Effect of Different Drying Methods on the Volatile Flavor of Nine-process Dried Tangerine Peel
【Objective】Aroma is one of the important evaluation indicators to measure the quality of food. Nine-process Dried Tangerine Peel is famous for its unique aroma. The study was carried out to compare the effects of different drying methods in the aroma of tangerine peel.【Method】Gas chromatography-ion...
Main Authors: | Shupeng CHEN, Haocheng LIU, Wanyuan YANG, Yuanshan YU, Manqin FU, Zhibin BU, Chuxuan LIANG |
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Format: | Article |
Language: | English |
Published: |
Guangdong Academy of Agricultural Sciences
2022-01-01
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Series: | Guangdong nongye kexue |
Subjects: | |
Online Access: | http://gdnykx.cnjournals.org/gdnykx/ch/reader/view_abstract.aspx?file_no=202201017 |
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