The effect of three drying methods on free amino acids and soluble sugar of durian

doi:10.13995/j.cnki.11-1802/ts.026219

YAN Tingcai, WANG Qianju, DUAN Xiaojie, BEN Ailing, CHEN Shoujiang, LI Suobin, WANG Haiou

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 137-144.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 137-144. DOI: 10.13995/j.cnki.11-1802/ts.026219

The effect of three drying methods on free amino acids and soluble sugar of durian

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(14): 137-144 https://doi.org/10.13995/j.cnki.11-1802/ts.026219

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Received	Revised	Published
2020-11-19	2020-12-08	2021-07-25
Issue Date
2021-08-20

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