Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities

作者:Orikasa Takahiro; Koide Shoji; Sugawara Hana; Yoshida Manami; Kato Kazuhisa; Matsushima Uzuki; Okada Masumi; Watanabe Takashi; Ando Yasumasa; Shiina Takeo; Tagawa Akio
来源:Journal of Food Processing and Preservation, 2018, 42(6): e13625.
DOI:10.1111/jfpp.13625
  • 出版日期2018-6
  • 单位CHIBA UNIVERSITY