Effects of high-humidity hot air impingement blanching (HHAIB) on enzyme activity, drying kinetics, physicochemical properties, and volatile components of daylily (Hemerocallis citrina Baroni)

Innovative Food Science & Emerging Technologies 2026

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Authors: Jun ZHANG, Feng-Lun Zhang, Wei-Peng Zhang, Fengkui Xiong, Wei-Qiao Lv, Hong-Wei Xiao

DOI: 10.1016/j.ifset.2026.104569

Cited by: 3

References: 81

Fields of Study & Subjects

Agriculture and Biological Studies Advanced Scientific Research Methods Food Industry and Aquatic Biology

References 81