Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR
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- 10 February 2019
- journal article
- research article
- Published by Elsevier BV in Food Research International
- Vol. 119, 417-425
- https://doi.org/10.1016/j.foodres.2019.02.019
Abstract
No abstract availableKeywords
Funding Information
- National Key R&D Program of China (2017YFD0400901)
- Jiangsu Province (China) Agricultural Innovation Project (CX(17)2017)
- Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (FMZ201803)
- Jiangsu Province(China) “Collaborative Innovation Center for Food Safety and Quality Control”Industry Development Program
- National First-Class Discipline Program of Food Science and Technology (JUFSTR20180205)
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