Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose
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This study investigated the effects of hot-air drying (HAD), infrared drying (IRD), and microwave-assisted hot-air drying (MHD) on the drying kinetics, quality attributes, and flavor profiles of ginger slices. MHD significantly accelerated drying compared with... ...
