Duan, L., Duan, X. and Ren, G. (2018) “Evolution of pore structure during microwave freeze-drying of Chinese yam”, International Journal of Agricultural and Biological Engineering. Beijing, China, 11(6), pp. 208–212. Available at: https://ijabe.org/index.php/ijabe/article/view/4250 (Accessed: 30 March 2026).