Color enhancement mechanisms analysis of freeze-dried carrots treated by ultrasound-assisted osmosis (ascorbic acid-CaCl2) dehydration

Author:

Lyu Ying,Bi Jinfeng,Chen Qinqin,Wu Xinye,Gou Min,Yang Xinrui

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Cárcel, J. A., García-Pérez, J. V., Sanjuán, N., & Mulet, A. (2010). Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon. 43(8), 1191–1196. DOI: 10.1016/j.lwt.2010.04.011.

5. Quality assessment and variety classification of seed-used pumpkin by-products: Potential values to deep processing;Chen;Food Science & Nutrition,2019

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