Vacuum‐steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of <i>Cornus officinalis</i>
An‐An Zhang(China Agricultural University), Hong‐Wei Xiao(China Agricultural University), Weiqiao Lv(China Agricultural University), Long Xie(China Agricultural University), Jing‐Shou Zhang(China Agricultural University), Zhi�an Zheng(China Agricultural University), Qinghui Wang(Xinjiang Academy of Agricultural Sciences), Ming‐Qiang Xu(Xinjiang Academy of Agricultural Sciences), Bu‐Er Ha(China Agricultural University), Chang Chen(Cornell University)
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