Effects of microwave drying on the contents of functional constituents of Eucommia ulmoides flower tea

Industrial Crops and Products

Volumn 34, Issue 1, 2011, Pages 1102-1110

  Dong, Juane ^a   Ma, Xihan ^a   Fu, Zhuorui ^b   Guo, Ying ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b Sichuan Academy of Forestry   (China)

Author keywords

Eucommia ulmoides; Flower tea; Functional constituent; Microwave; Oven baking; Pan baking

Indexed keywords

AUCUBIN; CHLOROGENIC ACIDS; CONVENTIONAL DRYING; DRYING METHODS; EUCOMMIA ULMOIDES; FLOWER TEA; FUNCTIONAL CONSTITUENT; MICROWAVE DRYING; MICROWAVE OUTPUT POWER; PAN BAKING; SENSORY QUALITIES;

MICROWAVE HEATING; MICROWAVES; OVENS; STOVES;

DRYING;

COMPARATIVE STUDY; DEVELOPMENTAL BIOLOGY; DICOTYLEDON; FLOWER; MANUFACTURING; MICROWAVE RADIATION; ORGANIC ACID; TEA;

EUCOMMIA; EUCOMMIA ULMOIDES;

EID: 79959303385     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2011.03.026     Document Type: Article

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