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...

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Bibliografiset tiedot
Päätekijät: Ranran Wang, Yage Xing, Xuanlin Li, Xunlian Guo, Qinglian Xu, Wenxiu Li, Cunkun Chen, Hua Yang, Xiufang Bi, Zhenming Che
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Taylor & Francis Group 2019-01-01
Sarja:International Journal of Food Properties
Aiheet:
cabbage
quick-frozen
cryogenic preservation
microstructure
quality
Linkit:http://dx.doi.org/10.1080/10942912.2019.1681449
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