机译:评估新鲜八角茴香(Vericium Verum Hook.f.)干燥方法,用于影响干燥特性,颜色,味道,挥发油和鞋粉酸
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China|Minist Agr Lab Qual & Safety Risk Assessment Agroprod Storag Chongqing 400715 Peoples R China|Chinese Hungarian Cooperat Res Ctr Food Sci Chongqing 400715 Peoples R China;
Guiyang Univ Food & Pharmaceut Engn Inst Guiyang 550005 Guizhou Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China|Minist Agr Lab Qual & Safety Risk Assessment Agroprod Storag Chongqing 400715 Peoples R China|Chinese Hungarian Cooperat Res Ctr Food Sci Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China|Minist Agr Lab Qual & Safety Risk Assessment Agroprod Storag Chongqing 400715 Peoples R China|Chinese Hungarian Cooperat Res Ctr Food Sci Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China|Minist Agr Lab Qual & Safety Risk Assessment Agroprod Storag Chongqing 400715 Peoples R China|Chinese Hungarian Cooperat Res Ctr Food Sci Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China|Minist Agr Lab Qual & Safety Risk Assessment Agroprod Storag Chongqing 400715 Peoples R China|Chinese Hungarian Cooperat Res Ctr Food Sci Chongqing 400715 Peoples R China;
Star anise; Drying method; Physicochemical properties; Flavor components;