Effect of Thawing Methods on Thawing Quality of the Frozen Stripped-Walnut Kernel
To explore the effect of different thawing methods on the quality of frozen stripped-walnut kernel, the walnut kernel was soaked in warm water to remove the inner seed coat and then frozen as the test material. The color value, texture, free amino acids, VE, unsaturated fatty acids, rancidity index,...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado: |
The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
| Assuntos: | |
| Acceso en liña: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120033 |
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