ArticleFoods (Basel, Switzerland)2026
Effects of Drying Methods on Flavor Substances and Identification of Characteristic Flavor Compounds of Dried Tangerine Peel.
Mingxuan Zhang, Minghui Xu, Renpu Wei, Yujie Lu, Huimin Chen, Juan Kan, Man Zhang, Lixia Xiao, Chunlu Qian
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In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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9 authors.
Mingxuan ZhangDepartment of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Minghui XuDepartment of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Renpu WeiDepartment of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Yujie LuDepartment of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Huimin ChenDepartment of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Juan KanDepartment of Horticulture, College of Horticulture and Landscape Architecture, Yangzhou University, Yangzhou 225009, China.
Man ZhangDepartment of Horticulture, College of Horticulture and Landscape Architecture, Yangzhou University, Yangzhou 225009, China.ORCID 0000-0002-9709-5047 Lixia XiaoDepartment of Horticulture, College of Horticulture and Landscape Architecture, Yangzhou University, Yangzhou 225009, China.
Chunlu QianDepartment of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0001-7656-4791 Funding
China Agriculture Research System CARS-24Jiangsu Provincial Key R & D Programme-Modern Agriculture BE2022339Jiangsu Seed Industry Revitalization 'Jie Bang Gua Shuai' project XCX20251094Modern Agriculture Development Project of Jiangsu Province 2020-SJ-003-YD15National Natural Science Foundation of China 32472765
6 · The paper itselfAbstract
Drying method is a key factor influencing the nutritional quality and flavor characteristics of Chenpi. In this study, peels of
Indexed as
citrus peeldrying methodsfree amino acidsvolatile flavor compounds
Identifiers
PMID42587928
PMCPMC13464984
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