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Color Changes, Kinetic Modeling, and Process Optimization of Macadamia Nuts During Hot Air Drying: The Role of Enzymatic Browning.

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Title: Color Changes, Kinetic Modeling, and Process Optimization of Macadamia Nuts During Hot Air Drying: The Role of Enzymatic Browning.
Authors: Huang, Kechang1,2,3 (AUTHOR), Lan, Xiuhua1,2,3 (AUTHOR), Ma, Shangxuan1,2,3 (AUTHOR), Fu, Jiarong1,2,3 (AUTHOR), Xu, Wenting1,2,3 (AUTHOR), Wei, Yuanmiao1,2,3 (AUTHOR), Yang, Yuexue1,2,3 (AUTHOR), Li, Yuanda1,2,3 (AUTHOR), He, Xiyong1,2,3 (AUTHOR), Guo, Gangjun1,2,3 (AUTHOR) guogangjun2001@126.com
Source: Journal of Food Processing & Preservation. 10/14/2026, Vol. 2026, p1-19. 19p.
Database: Business Source Ultimate
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DbLabel: Business Source Ultimate
An: 197820821
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  Data: Color Changes, Kinetic Modeling, and Process Optimization of Macadamia Nuts During Hot Air Drying: The Role of Enzymatic Browning.
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        Value: 10.1155/jfpp/4149826
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      – TitleFull: Color Changes, Kinetic Modeling, and Process Optimization of Macadamia Nuts During Hot Air Drying: The Role of Enzymatic Browning.
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            NameFull: Lan, Xiuhua
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              Text: 10/14/2026
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              Y: 2026
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