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期刊名称

food chemistry-x(1)

关键词

mashed potatoes; freeze-thaw cycles; water migration; microstructure; volatile compounds(1)

作者

Yu, Yingying AND Weng, Wuyin AND Ren, Zhongyang AND Zhang, Yucang AND Shi, Linfan AND Li, Ping(0)

机构

guangdong acad agr sci, sericultural & agrifood res inst, guangdong key lab agr prod proc, key lab funct foods,minist agr & rural affairs, guangzhou 510610, peoples r china(1)
jimei univ, coll ocean food & biol engn, xiamen 361021, peoples r china(1)

年份

2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Yu, Yingying(精确检索)

作者:Weng, Wuyin(精确检索)

作者:Ren, Zhongyang(精确检索)

作者:Zhang, Yucang(精确检索)

作者:Shi, Linfan(精确检索)

作者:Li, Ping(精确检索)

排序方式：

1Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure

作者： Yu, Yingying; Weng, Wuyin; Ren, Zhongyang; Zhang, Yucang; Shi, Linfan; Li, Ping; SCI

机构： Jimei Univ, Coll Ocean Food & Biol Engn, Xiamen 361021, Peoples R China; Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou 510610, Peoples R China;

来源：FOOD CHEMISTRY-X

关键词： Mashed potatoes; Freeze-thaw cycles; Water migration; Microstructure; Volatile compounds

年份：2024