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Desiccation
and
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Yanyun Zhao
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Y. Deng
,
Luo, Y.
,
Wang, Y.
, and
Zhao, Y.
,
“
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.
”
,
Food Chem
, vol. 171, pp. 168-76, 2015.
A. Tseng
and
Zhao, Y.
,
“
Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
”
,
J Food Sci
, vol. 77, no. 9, pp. H192-201, 2012.
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