Vacuum Pulsation Drying Kinetics and Quality Characteristics of Cracked Jun Jujubes at Different Maturity Stages.

Wang T, Deng D, Hu L, Jiang J, Yang Z, Yi X

DOI: 10.1111/1750-3841.71226
Published: 2026 Jul
Container: Journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71226,
  title = {Vacuum Pulsation Drying Kinetics and Quality Characteristics of Cracked Jun Jujubes at Different Maturity Stages.},
  author = {Wang T and Deng D and Hu L and Jiang J and Yang Z and Yi X},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71226},
  url = {https://doi.org/10.1111/1750-3841.71226}
}

RIS

TY  - JOUR
TI  - Vacuum Pulsation Drying Kinetics and Quality Characteristics of Cracked Jun Jujubes at Different Maturity Stages.
AU  - Wang T
AU  - Deng D
AU  - Hu L
AU  - Jiang J
AU  - Yang Z
AU  - Yi X
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71226
UR  - https://doi.org/10.1111/1750-3841.71226
ER  -

APA

T, W., D, D., L, H., J, J., Z, Y., & X, Y. (2026). Vacuum Pulsation Drying Kinetics and Quality Characteristics of Cracked Jun Jujubes at Different Maturity Stages.. Journal of food science. https://doi.org/10.1111/1750-3841.71226

Source records

pubmed · retrieved 2026-09-26T15:12:54.623Z