Liu Hu

Changsha University of Science and Technology

Wangxin Rd

Changsha, 410004

China

SCHOLARLY PAPERS

1

DOWNLOADS

18

TOTAL CITATIONS

2

Scholarly Papers (1)

1.

Effects of Different Hot-Air Drying Methods on the Dynamic Changes in Color, Nutrient and Aroma Quality of Three Chili Pepper (Capsicum Annuum L.) Varieties

Number of pages: 37 Posted: 19 Nov 2023
Changsha University of Science and Technology, Changsha University of Science and Technology, Changsha University of Science and Technology, South China University of Technology, Changsha University of Science and Technology, Changsha University of Science and Technology, Hunan Academy of Forestry - State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha University of Science and Technology and Changsha University of Science & Technology - School of Food Science and Bioengineering
Downloads 18 (1,179,270)
Citation 2

Abstract:

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Peppers, Constant and variable temperature drying, Color, Nutrients, Volatile compounds, GC-IMS