Pulsed vacuum impregnated trehalose to improve the physicochemical quality of frozen‐thawed kiwifruit
Author:
Affiliation:
1. College of Life Science Yangtze University Jingzhou Hubei 434025 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15399
Reference31 articles.
1. Mechanical assessment of texture of sweet cherries: Effects of freezing
2. Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit
3. Softening of ‘Hayward’ kiwifruit on the vine and in storage: The effects of temperature
4. Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing
5. Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose
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