Catalytic infrared blanching and drying of carrot slices with different thicknesses: Effects on surface dynamic crusting and quality characterizationBengang Wu, Zhongli Pan, Chengcheng Qiu et al.|Innovative Food Science & Emerging Technologies|2023Cited by 37
Research progress on extraction of active components from apple processing wasteBengang Wu, Haile Ma, Kun Gao et al.|Critical Reviews in Food Science and Nutrition|2023Cited by 16