Study on Quality Change of Waxberry in Storage Period by Slow Freezing and Fast Freezing
In this study, the effects of slow freezing (−20 ℃) and quick freezing (−80 ℃) on the cell wall structure of waxberry fruits were investigated, and the changes of main nutrient quality components during storage were also studied. The moisture content and migration of waxberry fruits during storage w...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040229 |