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周存山

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Education Level:With Certificate of Graduation for Doctorate Study
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School/Department:食品与生物工程学院
Date of Employment:2012-04-01
Administrative Position:教授

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Effect of ultrasound-ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:01458876

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Pre One:Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices

Next One:Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples

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