Freezing Preservation of Fruits
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Publisher
Wiley-Blackwell
Reference89 articles.
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Cited by 8 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 pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches;Journal of the Science of Food and Agriculture;2023-02-24
2. The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced Peaches;International Journal of Food Science;2020-11-18
3. Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit;Journal of Food Measurement and Characterization;2019-10-23
4. Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits;Journal of Food Science;2019-04
5. Impact of initial moisture content levels, freezing rate and instant controlled pressure drop treatment (DIC) on dehydrofreezing process and quality attributes of quince fruits;Drying Technology;2018-10-08
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