Comparative study of conventional and novel combined modes of microwave- and infrared-assisted thawing on quality of frozen green pepper, carrot and cantaloupe
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Title
Comparative study of conventional and novel combined modes of microwave- and infrared-assisted thawing on quality of frozen green pepper, carrot and cantaloupe
Authors
Keywords
Ascorbic acid, Color, Crystallization temperature, Flavor, LF-NMR
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 154, Issue -, Pages 112842
Publisher
Elsevier BV
Online
2021-11-23
DOI
10.1016/j.lwt.2021.112842
References
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