Comparison of different hot air segmented drying techniques for peanut pods: changes in drying characteristics, microstructure, moisture migration, nutritional quality and flavor quality
- DOI
- 10.1016/j.fochx.2026.104533
- Published
- 2026-10
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104533,
title = {Comparison of different hot air segmented drying techniques for peanut pods: changes in drying characteristics, microstructure, moisture migration, nutritional quality and flavor quality},
author = {Pengxiao Chen and Siyuan Zhao and Wenxue Zhu and Tingting Zhang and Kai Zhang and Yanjia Xing and Can Hua and Debang Zhang},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104533},
url = {https://doi.org/10.1016/j.fochx.2026.104533}
}RIS
TY - JOUR TI - Comparison of different hot air segmented drying techniques for peanut pods: changes in drying characteristics, microstructure, moisture migration, nutritional quality and flavor quality AU - Pengxiao Chen AU - Siyuan Zhao AU - Wenxue Zhu AU - Tingting Zhang AU - Kai Zhang AU - Yanjia Xing AU - Can Hua AU - Debang Zhang PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104533 UR - https://doi.org/10.1016/j.fochx.2026.104533 ER -
APA
Chen, P., Zhao, S., Zhu, W., Zhang, T., Zhang, K., Xing, Y., Hua, C., & Zhang, D. (2026). Comparison of different hot air segmented drying techniques for peanut pods: changes in drying characteristics, microstructure, moisture migration, nutritional quality and flavor quality. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104533
Source records
- crossref · retrieved 2026-11-03T12:51:39.936Z