Effects of different drying methods on the physicochemical property and edible quality of fermented Pyracantha fortuneana fruit powder

Effects of three drying methods on lactic acid‐fermented Pyracantha fortuneana fruit were investigated through the analysis of yield, fluidity, dispersion, microstructure, hygroscopicity, rehydration, color change, sourness, energy cost and taste quality of the powder product. Summary In this study,...

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