Non-destructive monitoring of quality attributes kinetics during the drying process: A case study of celeriac slices and the model generalisation in selected commodities.
- DOI
- 10.1016/j.foodchem.2023.136379
- Published
- 2023 Oct 30
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2023.136379,
title = {Non-destructive monitoring of quality attributes kinetics during the drying process: A case study of celeriac slices and the model generalisation in selected commodities.},
author = {Nurkhoeriyati T and Arefi A and Kulig B and Sturm B and Hensel O},
year = {2023},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2023.136379},
url = {https://doi.org/10.1016/j.foodchem.2023.136379}
}RIS
TY - JOUR TI - Non-destructive monitoring of quality attributes kinetics during the drying process: A case study of celeriac slices and the model generalisation in selected commodities. AU - Nurkhoeriyati T AU - Arefi A AU - Kulig B AU - Sturm B AU - Hensel O PY - 2023 JO - Food chemistry DO - 10.1016/j.foodchem.2023.136379 UR - https://doi.org/10.1016/j.foodchem.2023.136379 ER -
APA
T, N., A, A., B, K., B, S., & O, H. (2023). Non-destructive monitoring of quality attributes kinetics during the drying process: A case study of celeriac slices and the model generalisation in selected commodities.. Food chemistry. https://doi.org/10.1016/j.foodchem.2023.136379
Source records
- pubmed · retrieved 2026-09-26T12:13:38.779Z