1Synergistic mechanism of steam blanching and freezing conditions on the texture of frozen yellow peaches based on macroscopic and microscopic properties

作者： Xian, Meilin; Bi, Jinfeng; Hu, Lina; Xie, Yitong; Zhao, Yinuo; Jin, Xin; SCI

机构： Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing, Peoples R China;

来源：JOURNAL OF TEXTURE STUDIES

关键词： blanching; freezing conditions; microstructure; textural quality; water holding capacity; yellow peaches

年份：2024