Effects of pretreatment and freezing storage on the bioactive components and antioxidant activity of two kinds of celery after postharvest

Author:

Li Mengyao,Wang Yan,Wei Xiaohan,Wang Zhuo,Wang Chao,Du Xiaoming,Lin Yuanxiu,Zhang Yunting,Wang Yan,He Wen,Wang Xiaorong,Chen Qing,Zhang Yong,Luo Ya,Tang Haoru

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference41 articles.

1. Preservation of grape tomato by isochoric freezing;Bilbao-Sainz;Food Research International,2021

2. Oligosaccharide is a promising natural preservative for improving postharvest preservation of fruit: A review;Bose;Food Chemistry,2021

3. Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing;Botero-Uribe;Trends Food Sci Tech,2017

4. Vitamin retention in eight fruits and vegetables: A comparison of refrigerated and frozen storage;Bouzari;Journal of Agricultural and Food Chemistry,2015

5. Pre-treatment conditions affect quality and sensory acceptability of dried osmotic dehydrated coconut;Chantaro;International Food Research Journal,2016

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