Catalytic infrared blanching and drying of carrot slices with different thicknesses: Effects on surface dynamic crusting and quality characterization
Bengang Wu(Jiangsu University), Zhongli Pan(University of California, Davis), Chengcheng Qiu(Jiangsu University), Kun Gao(Beijing University of Chinese Medicine), Xiuyu Guo(Jiangsu University), Haile Ma(Jiangsu University), Yiting Guo(Zhejiang Chinese Medical University), Yuanjin Ma(Jiangsu University)
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