Abstract
Starting from two important processes of fruit and vegetable drying, namely drying pretreatment and drying technologies, a comprehensive review of the research status of the effect of different pretreatment and drying methods on the Vitamin C content of dried fruit and vegetable products was reviewed.
Publication Date
7-28-2018
First Page
179
Last Page
182
DOI
10.13652/j.issn.1003-5788.2018.07.037
Recommended Citation
Mengyun, OUYANG; Yan, WANG; Fenglian, LUO; Ziqin, SUN; and Sheng, CAO
(2018)
"Advances in vitamin C content in dried fruits and vegetables by using pretreatment and drying methods,"
Food and Machinery: Vol. 34:
Iss.
7, Article 37.
DOI: 10.13652/j.issn.1003-5788.2018.07.037
Available at:
https://www.ifoodmm.cn/journal/vol34/iss7/37
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