Optimization of Green and Hardness Protection Technology of Frozen Green Pepper
To diminish the browning and tissue softening issues of green pepper dishes in the freezing/thawing processes, salt, trehalose and calcium chloride were used to treat thawed green peppers, and the hardness, drip loss rate, chlorophyll content, sensory evaluation and microstructure of thawed green pe...
| Автори: | , , , |
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| Формат: | Стаття |
| Мова: | zho |
| Опубліковано: |
The editorial department of Science and Technology of Food Industry
2024-04-01
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| Серія: | Shipin gongye ke-ji |
| Предмети: | |
| Онлайн доступ: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060082 |