Study on the quality and volatile components of fresh bananas and vacuum freeze-dried bananas powder

陈铭中; 钟旭美; 孔令开; 陈勇; 叶颖娴

doi:10.13995/j.cnki.11-1802/ts.029276

陈铭中, 钟旭美, 孔令开, 陈勇, 叶颖娴

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 161-168.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (20) : 161-168. DOI: 10.13995/j.cnki.11-1802/ts.029276

Study on the quality and volatile components of fresh bananas and vacuum freeze-dried bananas powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(20): 161-168 https://doi.org/10.13995/j.cnki.11-1802/ts.029276

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Received	Revised	Published
2021-09-03	2021-10-27	2022-10-25
Issue Date
2022-11-18

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