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Effect of Different Pretreatment Methods on Drying Characteristics and Quality of Wolfberry (lycium Barbarum) by Radio Frequency-Hot Air Combined Segmented Drying

Yanrui Xu,Fangxin Wan,Zepeng Zang,Chunhui Jiang,Tongxun Wang,Jianwei Shang,Xiaopeng Huang

FOOD AND BIOPROCESS TECHNOLOGY（2024）

Cited 14|Views7
Key words
Pretreatment,RF-hot air,Combined segmented drying,Drying characteristics,Quality analysis
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