The Influence of Applied Voltage on Drying Kinetics, Quality, and Mathematical Modeling of Ginger During Electrohydrodynamic (EHD) Drying.

Ding M, Lu J

DOI: 10.1002/fsn3.72218
Published: 2026 Aug
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72218,
  title = {The Influence of Applied Voltage on Drying Kinetics, Quality, and Mathematical Modeling of Ginger During Electrohydrodynamic (EHD) Drying.},
  author = {Ding M and Lu J},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.72218},
  url = {https://doi.org/10.1002/fsn3.72218}
}

RIS

TY  - JOUR
TI  - The Influence of Applied Voltage on Drying Kinetics, Quality, and Mathematical Modeling of Ginger During Electrohydrodynamic (EHD) Drying.
AU  - Ding M
AU  - Lu J
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.72218
UR  - https://doi.org/10.1002/fsn3.72218
ER  -

APA

M, D., & J, L. (2026). The Influence of Applied Voltage on Drying Kinetics, Quality, and Mathematical Modeling of Ginger During Electrohydrodynamic (EHD) Drying.. Food science & nutrition. https://doi.org/10.1002/fsn3.72218

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pubmed · retrieved 2026-09-25T18:47:25.566Z