Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage

出版年份 2015 全文链接

标题

作者

关键词

Freezing rate, Microstructure, Drip loss, Texture, Nutritional and sensory quality

出版物

Volume 60, Issue 2, Pages 948-956

出版商

Elsevier BV

发表日期

2014-10-23

DOI

10.1016/j.lwt.2014.10.034

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