Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

Elsevier, Innovative Food Science and Emerging Technologies, (20), p. 230-237

Journal article published in 2013 by Jun-Wen Bai, Da-Wen Sun

, Hong-Wei Xiao, A. S. Mujumdar, Zhen-Jiang Gao

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