Evaluating and correlating the mechanical, nutritional, and structural properties of carrots after multiple freezing/thawing processing
Crossref DOI link: https://doi.org/10.1007/s13197-017-2662-0
Published Online: 2017-05-29
Published Print: 2017-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Xu, Congcong
Li, Yunfei
Wang, Liping
Yu, Chi
Shao, Liyu
Funding for this research was provided by:
National Natural Science Foundation of China (CN) (31271909)
License valid from 2017-05-29