Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks

CUI Li, NIU Li-ying, LI Da-jing, LIU Chun-quan, LIU Ying-ping, LIU Chun-ju, SONG Jiang-feng

Journal of Integrative Agriculture ›› 2018, Vol. 17 ›› Issue (01) : 247-255. DOI: 10.1016/S2095-3119(17)61742-8
Food Science

Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2018, 17(01): 247-255 https://doi.org/10.1016/S2095-3119(17)61742-8

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉