Effects of Different Drying Methods on Color and Anthocyanin Content of Dried Potato Slices

PU Hong-mei1，4，YANG Wan-lin2，LI Yan-shan1，4,SHUAI Liang3，YANG Fang2，ZHANG Shao-zhi2，BAI Jian-ming1，4*

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China Vegetables ›› 2019, Vol. 1 ›› Issue (3) : 58-62.

Effects of Different Drying Methods on Color and Anthocyanin Content of Dried Potato Slices

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 1(3): 58-62

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