Xu, H.; Wu, M.; Wang, Y.; Wei, W.; Sun, D.; Li, D.; Zheng, Z.; Gao, F.
Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds. Foods 2022, 11, 2240.
https://doi.org/10.3390/foods11152240
AMA Style
Xu H, Wu M, Wang Y, Wei W, Sun D, Li D, Zheng Z, Gao F.
Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds. Foods. 2022; 11(15):2240.
https://doi.org/10.3390/foods11152240
Chicago/Turabian Style
Xu, Huihuang, Min Wu, Yong Wang, Wenguang Wei, Dongyu Sun, Dong Li, Zhian Zheng, and Fei Gao.
2022. "Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds" Foods 11, no. 15: 2240.
https://doi.org/10.3390/foods11152240
APA Style
Xu, H., Wu, M., Wang, Y., Wei, W., Sun, D., Li, D., Zheng, Z., & Gao, F.
(2022). Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds. Foods, 11(15), 2240.
https://doi.org/10.3390/foods11152240