Effects of different drying methods on physical properties and anthocyanin and volatile compound contents of black sweet corn (Zea mays L. Saccharata Sturt)
This study revealed the effects of different drying methods on the black sweet corn quality and laid the foundation for the selection of applicable drying methods to obtain ideal drying quality of black sweet corn.
Authors
- Xiaomei Pan (ORCID: https://orcid.org/0000-0002-9382-8469)
- Chen Xue (ORCID: https://orcid.org/0000-0002-4041-3251)
- Jinhe Bai (ORCID: https://orcid.org/0000-0003-2006-8208)
- Bingquan Xiong (ORCID: https://orcid.org/0000-0002-4443-990X)
- Xiaochuan Wei
- Z.-G. Li
- Xiangbo Xu
- Pengyue Wang (ORCID: https://orcid.org/0009-0001-6664-0938)
Institutions
- Sichuan Tourism University (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-09-26
- DOI
- https://doi.org/10.3389/fnut.2025.1682022
- Citations
- 1
- Primary Topic
- Food Drying and Modeling
- Type
- article
- Field-Weighted Citation Impact
- 1.16