Freeze-thaw pretreatment improves the vacuum freeze-drying efficiency and storage stability of goji berry (Lycium barbarum. L.)
Author:
Funder
Fundamental Research Funds for the Central Universities
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
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3. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure;Ando;LWT - Food Science and Technology,2016
4. Comparison of potato void structures dried by air-drying, freeze-drying, and microwave-vacuum-drying, and the physical properties of powders after grinding;Ando;Food and Bioprocess Technology,2023
5. Peroxidase and polyphenoloxidase activities in papaya during postharvest ripening and after freezing/thawing;Cano;Journal of Food Science,1995
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