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Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots

Crossref DOI link: https://doi.org/10.1007/s11947-021-02637-8

Published Online: 2021-04-16

Published Print: 2021-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Santarelli, Veronica

Neri, Lilia https://orcid.org/0000-0001-7591-0111
Moscetti, Roberto

Di Mattia, Carla Daniela

Sacchetti, Giampiero

Massantini, Riccardo

Pittia, Paola
Funding

Funding for this research was provided by:

Coordination of European Transnational Research in Organic Food and Farming Systems (Nr: 2814OE006)
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Article History

Received: 6 May 2020

Accepted: 5 April 2021

First Online: 16 April 2021

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