Effect of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality properties of garlic slices
2021 · Drying Technology · 30 citations
https://doi.org/10.1080/07373937.2020.1861620
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h-index
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i10-index
Yu-Peng Pei is an academic researcher from China Agricultural University. The author has contributed to research in topics: Food Drying and Modeling & Phytochemicals and Antioxidant Activities & Postharvest Quality and Shelf Life Management. The author has an h-index of 11, co-authored 12 publications.
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