Effect of Different Quick-freezing Temperatures on Quality Characteristics and Microstructure of Zigui Navel Orange Fruit Tissue
In this study, in order to improve the quality of quick-frozen Zigui navel oranges, they were processed at varying quick-freezing temperatures (−20, −30, −40, −50, −60, −70 and −80 ℃). On the flesh and peel of Zigui navel orange to assess the influence on edible quality, vitamin C, bioactive compoun...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , , |
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| Hōputu: | Artigo |
| Reo: | Chinês |
| I whakaputaina: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Rangatū: | Shipin gongye ke-ji |
| Ngā marau: | |
| Urunga tuihono: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120365 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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