Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis.

Foods · 2023 · PMC10047944 · PMID 36981210

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showed a trendno p-value reported

As the temperature increased from 60 to 80 °C, the TGC showed a trend of first increasing and then decreasing.

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