Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.)
作者： C.I Nindo , T Sun , S.W Wang , J Tang , J.R Powers
DOI: 10.1016/S0023-6438(03)00046-X
关键词: Officinalis 、 Ingredient 、 Power level 、 Antioxidant 、 Chromatography 、 Water content 、 Ascorbic acid 、 Food science 、 Legume 、 Asparagus 、 Chemistry
摘要: The objective of this research is to evaluate drying methods that have the potential of adding value to green asparagus especially for use as ingredient in instant foods or as a …
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