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...
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| Auteurs principaux: | , , , , , , , |
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| Format: | Artigo |
| Langue: | Chinês |
| Publié: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Collection: | Shipin gongye ke-ji |
| Sujets: | |
| Accès en ligne: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120365 |
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