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Drying Technology
An International Journal
Volume 40, 2022 - Issue 7
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Articles

Comparison of explosion puffing drying with other methods on the physicochemical properties and volatiles of yam (Dioscorea opposita thunb.) chips through multivariate analysis

Qi Gaoa College of Light Industry, Liaoning University, Shenyang, P. R. China;b Party School of Liaoning Provincial Party Committee, Shenyang, P. R. ChinaView further author information
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Jia-Nan Chena College of Light Industry, Liaoning University, Shenyang, P. R. China;c National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. ChinaView further author information
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Jian-Chao Zhanga College of Light Industry, Liaoning University, Shenyang, P. R. ChinaView further author information
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Chun-Ju Liud Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Da-Jing Lid Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Chun-Quan Liud Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Masaru Tanokurae Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, JapanCorrespondence[email protected] [email protected]
View further author information
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You-Lin Xuea College of Light Industry, Liaoning University, Shenyang, P. R. China;d Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0002-4241-7942View further author information
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Pages 1405-1420 | Received 29 Jul 2020, Accepted 27 Dec 2020, Published online: 18 Jan 2021

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