Effects of drying methods and temperatures on physicochemical properties, bioactive compound retention, and flavor profile of mulberry pomace powder

CHEN Zhihua, PENG Jian, XIAO Gengsheng, WU Wanling, YU Yuanshan, LI Lu, LIU Jun, XU Yujuan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 347-357.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 347-357. DOI: 10.13995/j.cnki.11-1802/ts.042901

Effects of drying methods and temperatures on physicochemical properties, bioactive compound retention, and flavor profile of mulberry pomace powder

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(3): 347-357 https://doi.org/10.13995/j.cnki.11-1802/ts.042901

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