Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin (Citrus unshiu) Juice Powders
并流式 (CC)、混合流式 (MX) 和组合式喷雾干燥工艺对温州蜜柑 (Citrus unshiu) 果汁粉理化特性的比较分析
期刊:Foods
影响因子:5.1
doi:10.3390/foods12183514
Cruz-Padilla, Javier; Reyes, Vondel; Cavender, George; Chotiko, Arranee; Gratzek, James; Mis Solval, Kevin
