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foods(1)

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freeze–thaw damage(1)
impregnation method(1)
potato(1)
sorbitol(1)
trehalose(1)

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作者

Wenfang Xuan AND Yiyang Qi AND Xueqian Wan AND Xuemei Gao AND Haiou Wang AND Huichang Wu(0)

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college of tea and food technology, jiangsu vocational college of agriculture and forestry, zhenjiang, 212400, china(1)
nanjing institute of agricultural mechanization, ministry of agriculture and rural affairs, nanjing, 210014, china(1)
school of food science, nanjing xiaozhuang university, nanjing, 211171, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Wenfang Xuan(精确检索)

作者:Yiyang Qi(精确检索)

作者:Xueqian Wan(精确检索)

作者:Xuemei Gao(精确检索)

作者:Haiou Wang(精确检索)

作者:Huichang Wu(精确检索)

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1Effects of Different Trehalose and Sorbitol Impregnation Methods on Freeze–Thaw Damage to Potato Slices

作者： Wenfang Xuan; Yiyang Qi; Xueqian Wan; Xuemei Gao; Haiou Wang; Huichang Wu; SCIE（2025版）

机构： College of Tea and Food Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang, 212400, China; School of Food Science, Nanjing Xiaozhuang University, Nanjing, 211171, China; Nanjing Institute of Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing, 210014, China;

来源：Foods

关键词： freeze–thaw damage impregnation method potato sorbitol trehalose