Evaluating How Different Drying Techniques Change the Structure and Physicochemical and Flavor Properties of <i>Gastrodia elata</i>
We evaluated the drying characteristics and structure, as well as the physicochemical and flavor properties, of <i>G. elata</i> treated by hot-air drying (HAD), vacuum drying (VD), freeze drying (FD), microwave drying (MD), and microwave vacuum drying (MVD). We found that MD and MVD show...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/8/1210 |