机译:不同干燥方法对发酵Pyracantha Fortuneana水果粉的物理化学性能和可食用品质的影响
College of Food Science Southwest University Chongqing 400715 China;
Chongqing Food Technology Institute Chongqing 400042 China;
Chongqing Food Technology Institute Chongqing 400042 China;
College of Food Science Southwest University Chongqing 400715 China Engineering & Technology Research Centre of Characteristic Food Chongqing 400715 China;
Drying technique; edibility characteristic; fruit powder; lactobacillus fermentation; Pyracantha fortuneana fruit;