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Effect of vacuum freeze drying and hot air drying on dried mulberry fruit quality

Two different drying methods (vacuum freeze-drying and hot-air drying) were used to dry mulberry of three varieties ’Baiyuwang’(D1), ’Longsang’(D2) and ’Zhongshen.1’(D3), and the fresh fruit of each variety was used as the control. The effects of different processing conditions on the physical chara...

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Detalles Bibliográficos
Autores principales:	Wang, Li, Wen, Haichao, Yang, Ningwei, Li, Hongjiao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2023
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10289396/ https://www.ncbi.nlm.nih.gov/pubmed/37352305 http://dx.doi.org/10.1371/journal.pone.0283303

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