Evolution and modeling of texture changes and drying kinetics of bamboo shoots under high-humidity air-impingement blanching.

MLA

Dai, Jian-Wu, et al. “Evolution and Modeling of Texture Changes and Drying Kinetics of Bamboo Shoots under High-Humidity Air-Impingement Blanching.” Journal of Food Science, vol. 89, no. 11, Nov. 2024, pp. 7872–87. EBSCOhost, https://doi.org/10.1111/1750-3841.17353.

APA

Dai, J.-W., Huang, J., Zhou, H.-B., Zhang, Q., Xu, L.-J., Liu, S.-X., Liu, Y.-W., Yin, P.-F., Li, Y.-L., & Qin, W. (2024). Evolution and modeling of texture changes and drying kinetics of bamboo shoots under high-humidity air-impingement blanching. Journal of Food Science, 89(11), 7872–7887. https://doi.org/10.1111/1750-3841.17353

Chicago

Dai, Jian-Wu, Jie Huang, Hou-Bin Zhou, Qing Zhang, Li-Jia Xu, Shu-Xiang Liu, Yao-Wen Liu, Peng-Fei Yin, Ying-Lu Li, and Wen Qin. 2024. “Evolution and Modeling of Texture Changes and Drying Kinetics of Bamboo Shoots under High-Humidity Air-Impingement Blanching.” Journal of Food Science 89 (11): 7872–87. doi:10.1111/1750-3841.17353.