Effects of far–infrared and hot air drying methods on physical chemical and antioxidant properties of turmeric (Curcuma longa L.) | ผลของการอบแห้งด้วยรังสีอินฟราเรดไกลและลมร้อนต่อคุณสมบัติทางกายภาพ เคมีและฤทธิ์การต้านอนุมูลอิสระของขมิ้นชัน
2021
Pornpisanu Thammapat(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology. Program in Food Technology) | Weerayuth Saenmahachai(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Science and Technology. Program in Physics) | Supansa Boryai(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Science and Technology. Program in Physics) | Kamon Ponkham(Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Science and Technology. Program in Physics)
AGROVOC关键词
书目信息
页码
8-15
其它主题
Bioactive compound; Far-infrared drying
语言
泰国
注释
Summaries (En, Th)
类型
Summary; Non-Conventional
团体作者
Rajabhat Maha Sarakham University, Maha Sarakham (Thailand). Faculty of Agricultural Technology
2024-06-26
AGRIS AP