Effect of high-temperature hot air drying on the content of free amino acids in jujube

XU Liping; HUANG Guiyuan; LIU Chongsheng; ZHANG Lina; LIANG Miao; XU Gaoyan; LI Ruili; WU Zhaoming; GAO Yang

doi:10.13995/j.cnki.11-1802/ts.029735

XU Liping, HUANG Guiyuan, LIU Chongsheng, ZHANG Lina, LIANG Miao, XU Gaoyan, LI Ruili, WU Zhaoming, GAO Yang

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (22) : 206-212.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (22) : 206-212. DOI: 10.13995/j.cnki.11-1802/ts.029735

Effect of high-temperature hot air drying on the content of free amino acids in jujube

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(22): 206-212 https://doi.org/10.13995/j.cnki.11-1802/ts.029735

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Received	Revised	Published
2021-10-17	2021-10-29	2022-11-25
Issue Date
2022-12-20

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