Effect of pulse electric field (PEF) intensity combined with drying temperature on mass transfer, functional properties, and in vitro digestibility of dehydrated mango peels

发表于 2026-7-9 15:31:18

期刊：Journal of Food Measurement and Characterization

文献作者：Newton Carlos Santos; Raphael Lucas Jacinto Almeida; Ana Carla de Oliveira Brito; Vírgínia Mirtes de Alcantara Silva; Juliana Cruz Albuquerque; Maria Monique Tavares Saraiva; Rebeca Morais Silva Santos; Francisca Moisés de Sousa; Victor Herbert de Alcantara Ribeiro; Raniza de Oliveira Carvalho; Henrique Valentim Moura; Mércia Melo de Almeida Mota

出版日期：2023-10-

DOI号：10.1007/s11694-023-02036-x

下载链接：https://link.springer.com/conten ... 694-023-02036-x.pdf

文献链接：https://doi.org/10.1007/s11694-023-02036-x

当前文献来源于 Springer Science and Business Media LLC。

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[Springer] Effect of pulse electric field (PEF) intensity combined with drying temperature on mass transfer, functional properties, and in vitro digestibility of dehydrated mango peels

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