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Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic.
Food Chem. 2021 May 1;343:128404. doi: 10.1016/j.foodchem.2020.128404. Epub 2020 Oct 15.
Food Chem. 2021.
PMID: 33406570
Vacuum pulsation drying of okra (Abelmoschus esculentus L. Moench): Better retention of the quality characteristics by flat sweep frequency and pulsed ultrasound pretreatment.
Xu X, Zhang L, Feng Y, ElGasim A Yagoub A, Sun Y, Ma H, Zhou C.
Xu X, et al. Among authors: elgasim a yagoub a.
Food Chem. 2020 Oct 1;326:127026. doi: 10.1016/j.foodchem.2020.127026. Epub 2020 May 11.
Food Chem. 2020.
PMID: 32438231
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