Comparison of texture quality and volatile components of dried figs by different drying methods

doi:10.13995/j.cnki.11-1802/ts.022456

KANG Ming, TAO Ningping, YU Jun, WANG Xichang, JI Linjuan, LE Caihong, YIN Mingyu

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 204-210.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (4) : 204-210. DOI: 10.13995/j.cnki.11-1802/ts.022456

Comparison of texture quality and volatile components of dried figs by different drying methods

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(4): 204-210 https://doi.org/10.13995/j.cnki.11-1802/ts.022456

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Received	Published
2019-10-05	2020-02-25
Issue Date
2020-04-07

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