Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (<i>Chrysanthemum morifolium</i> Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds.

Foods · 2022 · PMC9367946 · PMID 35954006

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an increasing trendno p-value reported

Notably, the drying rate constant ( k ) exhibited an increasing trend with increasing drying temperature.

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