Effects of static magnetic field-assisted preservation on the quality of blueberry
<b>Objective:</b> This study aimed to explore a new method to improve the blueberry quality during the preservation. <b>Methods:</b> Blueberries were stored at 4 ℃ for 7 days in 0, 3, 6 and 10 mT static magnetic fields respectively. Meanwhile, the apparent morphology, weight...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-12-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20231125 |