Combined Pre-treatment of Freeze–Thaw and Ultrasonic-Assisted Aqueous Ethanol for Hot Air Drying of Watery Kimchi Cabbage Waste: Effects on Drying Efficiency, Physicochemical and Microbiological Characteristics, and Microstructure

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Combined Pre-treatment of Freeze–Thaw and Ultrasonic-Assisted Aqueous Ethanol for Hot Air Drying of Watery Kimchi Cabbage Waste: Effects on Drying Efficiency, Physicochemical and Microbiological Characteristics, and Microstructure

Cited by 5 publications

References 53 publications

Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics

Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics

Comparative assessment of post-salting treatments for shelf-life extension of salted kimchi cabbage

A comprehensive model for estimating the shelf life of young radish (Raphanus sativus L.) kimchi packaged in partially breathable film pouches

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