Effects of different drying methods on the quality and characteristic flavor of dried <i>Sipunculus nudus</i>

doi:10.13995/j.cnki.11-1802/ts.021306

Effects of different drying methods on the quality and characteristic flavor of dried Sipunculus nudus

NIU Gaigai, YOU Gang, WANG Pei, ZHANG Ziran, GUO Dejun, CHEN Wenjuan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 128-135.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 128-135. DOI: 10.13995/j.cnki.11-1802/ts.021306

Effects of different drying methods on the quality and characteristic flavor of dried Sipunculus nudus

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 128-135 https://doi.org/10.13995/j.cnki.11-1802/ts.021306

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Received	Published
2019-06-10	2019-12-15
Issue Date
2020-02-11

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