Optimization of microwave vacuum drying process for lemon slices by response surface methodology

ZHOU Qi1; PENG Lin1; CHEN Hou-rong1;2;3;4*

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 186-193.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 186-193. DOI: 10.13995/j.cnki.11-1802/ts.014877
Food and Fermentation Industries

Optimization of microwave vacuum drying process for lemon slices by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(4): 186-193 https://doi.org/10.13995/j.cnki.11-1802/ts.014877

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