EFFECT OF HOT AIR AND EXPLOSION PUFFING COMBINED DRYING METHOD
ON FLAVOR COMPOUNDS AND QUALITY OF SU 99-8 GREEN SOYBEAN

LI Da-jing1,2,3 ZHUO Cheng-long1,3 Jiang Ning1,3 LIU Chun-quan1, 3

Journal of Nuclear Agricultural Sciences ›› 2010, Vol. 24 ›› Issue (6) : 1219-1225.

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Journal of Nuclear Agricultural Sciences ›› 2010, Vol. 24 ›› Issue (6) : 1219-1225. DOI: 10.11869/hnxb.2010.06.1219
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EFFECT OF HOT AIR AND EXPLOSION PUFFING COMBINED DRYING METHOD
ON FLAVOR COMPOUNDS AND QUALITY OF SU 99-8 GREEN SOYBEAN

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 24(6): 1219-1225 https://doi.org/10.11869/hnxb.2010.06.1219

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