Effect of multi-frequency ultrasound-assisted immersion freezing on quality changes in large yellow croaker (Larimichthys crocea) during frozen storage-Reference-Cited by-同舟云学术

Effect of multi-frequency ultrasound-assisted immersion freezing on quality changes in large yellow croaker (Larimichthys crocea) during frozen storage

Published:2023-08 Issue: Volume:54 Page:102828
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Yang Kun,Ma Xuan,Bian Chuhan,Mei Jun,Xie Jing

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference35 articles.

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3. Effect of ultrasound-assisted freezing combined with potassium alginate on the quality attributes and myofibril structure of large yellow croaker (Pseudosciaena crocea);Cheng;LWT - Food Science and Technology,2022

4. Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose;Chen;LWT-Food Science & Technology,2018

5. A Wechat miniprogram ('Fresh color') based on smart phone to indicate the freshness of Atlantic salmon (Salmo salar L.) and oysters on site by detection of the color changes of curcumin films;Chen;Food Control,2023

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