Effect of Different Drying Method on the Nutritional Quality and Antioxidant Activity of Jiangyong Fragrant Ginger Based on Principal Component Analysis

To comprehensively evaluate the effects of drying methods on the nutritional quality and antioxidant activity of Jiangyong fragrant ginger, seven different drying methods including natural drying (ND), hot air drying (HAD), infrared drying (ID), microwave drying (MD), vacuum drying (VD), hot air-microwave combined drying (HAMCD), infrared-hot air c

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