1Effects of innovative dry-blanching on moisture, cell wall structure, physicochemical properties and volatile compounds of microwave infrared coupled dried ginger (Zingiber officinale roscoe)

作者： Zeng, Shiyu; Lv, Weiqiao; Xiao, Hongwei; Li, Bingzheng; Yang, Liling; SCI

机构： China Agr Univ, Coll Engn, Beijing 100083, Peoples R China; Guangxi Acad Sci, Guangxi Key Lab Adv Microwave Mfg Technol, Nanning 530007, Peoples R China; Xinjiang Acad Agr Sci, Agr Mechanizat Inst, Urumqi 830091, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Drying-blanching; Microwave; Infrared; Ultra-structure; Phenolic compound; Volatile compound

年份：2025