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Freezing and freeze-drying of strawberries with an additional effect of micro-vibrations
Our research focuses on the formation of ice crystals and evaluating the structure of preserved frozen and freeze-dried strawberries. Strawberries were frozen in two ways. One-half of strawberries were frozen at − 30 °C under conditions of convective heat exchange. The other half of strawberries wer...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8249526/ https://ncbi.nlm.nih.gov/pubmed/34294981 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04822-7 |
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