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...
| Main Authors: | , , , |
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| 格式: | 文件 |
| 语言: | zho |
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The editorial department of Science and Technology of Food Industry
2024-04-01
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| 丛编: | Shipin gongye ke-ji |
| 主题: | |
| 在线阅读: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060082 |