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Effect of vacuum microwave drying and steaming treatment on quality of Poria cocos

Pan Xu Fan Jia Yao Xu Tao Zheng Hui Zheng Xinwen Dai Yong Yang

未来食品学报（英文）2026，Vol.6Issue(2)：319-329,11.

未来食品学报（英文）2026，Vol.6Issue(2)：319-329,11.DOI:10.1016/j.jfutfo.2024.11.011

Effect of vacuum microwave drying and steaming treatment on quality of Poria cocos

Pan Xu ¹Fan Jia ¹Yao Xu ¹Tao Zheng ¹Hui Zheng ¹Xinwen Dai ²Yong Yang³

作者信息

1. School of Pharmacy,Hunan University of Chinese Medicine,Changsha 410208,China
2. Hunan Busky Pharmaceutical Co.,Ltd.,Changsha 410208,China
3. School of Pharmacy,Hunan University of Chinese Medicine,Changsha 410208,China||Hunan Engineering Technology Research Center for Medicinal and Functional Food,Hunan University of Chinese Medicine,Changsha 410208,China
折叠

摘要

关键词

Poria cocos/Vacuum microwave drying/Hot-air drying/Steaming/Quality

Key words

Poria cocos/Vacuum microwave drying/Hot-air drying/Steaming/Quality

引用本文复制引用

Pan Xu,Fan Jia,Yao Xu,Tao Zheng,Hui Zheng,Xinwen Dai,Yong Yang..Effect of vacuum microwave drying and steaming treatment on quality of Poria cocos[J].未来食品学报（英文）,2026,6(2):319-329,11.

基金项目

This work was supported by the Natural Science Foundation of Hunan Province,China(2022JJ50048)and Hunan Agriculture Research System(HARS-11). （2022JJ50048）

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