Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry

Food Chemistry

Volumn 86, Issue 3, 2004, Pages 357-363

  Sahari, Mohammad Ali ^a   Boostani F, Mohsen ^a   Hamidi E, Zohreh ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Ascorbic acid; Freezing; Quality characteristics; Storage; Strawberry

Indexed keywords

ANTHOCYANIN; ASCORBIC ACID;

ACIDITY; ARTICLE; COLOR; FOOD COMPOSITION; FREEZING; FRUIT STORAGE; LOW TEMPERATURE; NONHUMAN; PH; STATISTICAL SIGNIFICANCE; STRAWBERRY; TEMPERATURE DEPENDENCE;

FRAGARIA X ANANASSA; IRANIA;

EID: 1642338820     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.008     Document Type: Article

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