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Infrared radiation blanching-inhibited browning and extended shelf life of pecan kernels.
Luo, Shui-Zhong; Sun, Ye; Yuan, Xue; Pan, Li-Hua; Zheng, Zhi; Zhao, Yan-Yan; Zhong, Xi-Yang.
Afiliación
  • Luo SZ; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
  • Sun Y; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.
  • Yuan X; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
  • Pan LH; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
  • Zheng Z; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
  • Zhao YY; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
  • Zhong XY; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.
J Food Sci ; 88(4): 1566-1579, 2023 Apr.
Article en En | MEDLINE | ID: mdl-36798018
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carya Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Carya Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China