2023peer-reviewed70 citations
Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism
Shiyu Zeng, Bo Wang, Dong‐Lin Zhao, Weiqiao Lv
Food Chemistry
Concepts
BrowningMaillard reactionChemistryMicrostructureSugarAntioxidantAscorbic acidFood science