Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage

Author:

Liang Dongwu,Lin Fengying,Yang Gongming,Yue Xiju,Zhang Quankai,Zhang Zhaoqi,Chen Houbin

Funder

Guangzhou Science and Technology Plan

Guangzhou Nansha IT Park Postdoctoral Programmer

Publisher

Elsevier BV

Subject

Food Science

Cited by 53 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Effect of immersion freezing on water migration in Huangguan pears;International Journal of Refrigeration;2024-09

2. Processing Effects on Food Sensory Attributes;Advances in Environmental Engineering and Green Technologies;2024-05-31

3. Effects of sequential combination of cryogenic immersion freezing and ultra-cold frozen storage on the quality of Korean white kimchi;Innovative Food Science & Emerging Technologies;2024-05

4. Direct or indirect immersion freezing systems;Low-Temperature Processing of Food Products;2024

5. Freezing of meat, poultry, and seafoods;Low-Temperature Processing of Food Products;2024

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