Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit

by Chalermkwan Somjai, Thanyaporn Siriwoharn, Kanokwan Kulprachakarn, Supakit Chaipoot, Rewat Phongphisutthinant, Pairote Wiriyacharee
Published 2021-05-01