Effect of Freezing Temperature on Blueberry Quality-Reference-Cited by-同舟云学术

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Effect of Freezing Temperature on Blueberry Quality

Published:2014-12-31 Issue:12 Volume:43 Page:1906-1912
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Jo Hye-Jin,Kim Jung-Eun,Yu Min-Ji,Lee Wang-Hee,Song Kyung Bin,Kim Ha-Yun,Hwang In Guk,Yoo Seon Mi,Han Gwi Jung,Park Jong-Tae

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201402148669595.pdf

Reference19 articles.

1. Analysis of Nutritional Compositions and Antioxidative Activities of Korean Commercial Blueberry and Raspberry

2. Nutritional Composition and in vitro Antioxidant Activities of Blueberry (Vaccinium ashei) Leaf

3. Study on the Alleviation of an Alcohol Induced Hangover and the Antioxidant Activity by Mulberry Fruit

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1. Characterization of Yogurt Dressing Added with Golden Berry (<i>Physalis peruviana</i> L.) Juice;Food Engineering Progress;2024-02-28

2. Physiochemical and nutritional analysis of the two species of dragon fruits (Hylocereus sp.) cultivated in Bangladesh;South African Journal of Botany;2023-04

3. Reduction of Salmonella Newport Contamination in Blueberries Using Organic Acid Vapor: Impact on Their Sensory Attributes;2023

4. Physical Characterization and Manufacturing of Frozen Meal Kit Shredded Radish Using Various Freezing and Thawing Conditions;Journal of the Korean Society of Food Science and Nutrition;2022-05-31

5. Effects of Organic Acid Vapors on Inactivation of Salmonella Newport on Blueberries and Their Sensory Attributes;SSRN Electronic Journal;2022

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