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- W2352955183 abstract "Objective To optimize the processing method of green tangerine peel(processed with vinegar). Methods The green tangerine peel(processed with vinegar) was prepared by microwave and light wave method.The content of total flavonoids was determined as the investigative index.The orthogonal design method was adopted to select the optimized processing method.Results The best processing method was satisfied with some conditions as follows: its moistening time was 30 min,firepower was microwave 49% and light wave 51%,heating time was 7 min. Conclusion The method is feasible and can be applied for the preparation of green tangerine peel." @default.
- W2352955183 created "2016-06-24" @default.
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- W2352955183 date "2010-01-01" @default.
- W2352955183 modified "2023-09-23" @default.
- W2352955183 title "Investigation on Microwave and Light Wave Method for Preparation of Green Tangerine Peel(Processed with Vinegar)" @default.
- W2352955183 hasPublicationYear "2010" @default.
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