Effects of different blanching methods on drying quality and flavor compounds of daylily based on headspace-gas chromatography-ion mobility spectrometry

FENG Xuefu, SU Kejun, MA Rui

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 303-311.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 303-311. DOI: 10.13995/j.cnki.11-1802/ts.040236

Effects of different blanching methods on drying quality and flavor compounds of daylily based on headspace-gas chromatography-ion mobility spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(12): 303-311 https://doi.org/10.13995/j.cnki.11-1802/ts.040236

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