Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods
Crossref DOI link: https://doi.org/10.1007/s10068-014-0150-0
Published Online: 2014-08-31
Published Print: 2014-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cheng, Xin-feng
Zhang, Min
Adhikari, Benu
Text and Data Mining valid from 2014-08-01
