Microstructure and quality of cabbage slices (Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

In this article, the influence of various cryogenic quick-freezing preservation methods on the quality and microstructure of cabbage (Brassica oleracea L. var. capitata L.) slices were investigated during a 28 d storage period. The results indicated that when compared to other methods, the microstru...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: Ranran Wang, Yage Xing, Xuanlin Li, Xunlian Guo, Qinglian Xu, Wenxiu Li, Cunkun Chen, Hua Yang, Xiufang Bi, Zhenming Che
Format: Artigo
Sprache:Inglês
Veröffentlicht: Taylor & Francis Group 2019-01-01
Schriftenreihe:International Journal of Food Properties
Schlagworte:
cabbage
quick-frozen
cryogenic preservation
microstructure
quality
Online Zugang:http://dx.doi.org/10.1080/10942912.2019.1681449
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge