Effect of cooling rate and super-chilling temperature on ice crystal characteristic, cell structure, and physicochemical quality of super-chilled fresh-cut celery
Congcong Xu, De-Kun Liu, Chunxiao Guo, Yuqing Wu
Topics & Concepts
Ice crystalsChemistryCell structureTexture (cosmology)Food scienceConductivityDPPHHorticultureBotanyAntioxidantMeteorologyBiologyBiochemistryPhysical chemistryComputer sciencePhysicsArtificial intelligenceImage (mathematics)Biological systemFood Drying and ModelingFreezing and Crystallization ProcessesPostharvest Quality and Shelf Life Management