Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling
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Chen, X.; Ting, J.L.H.; Peng, Y.; Tangjaidee, P.; Zhu, Y.; Li, Q.; Shan, Y.; Quek, S.Y. Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling. Foods 2021, 10, 123. https://doi.org/10.3390/foods10010123
Chen X, Ting JLH, Peng Y, Tangjaidee P, Zhu Y, Li Q, Shan Y, Quek SY. Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling. Foods. 2021; 10(1):123. https://doi.org/10.3390/foods10010123
Chicago/Turabian StyleChen, Xiao, Joanna L.H. Ting, Yaoyao Peng, Pipat Tangjaidee, Yongchao Zhu, Qili Li, Yang Shan, and Siew Y. Quek. 2021. "Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling" Foods 10, no. 1: 123. https://doi.org/10.3390/foods10010123