Comparative evaluation of emerging and traditional thawing technologies on quality attributes, water migration, microstructure, and volatile compounds of frozen strawberries

Food Chemistry 2026

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Authors: Hanqian Jiang, Dongnan Li, Dingchen Shao, Ziqi Song, Xu Si, Bin Li

DOI: 10.1016/j.foodchem.2026.149450

Cited by: 1

References: 77

Fields of Study & Subjects

Freezing and Crystallization Processes Food Drying and Modeling Berry genetics and cultivation research

References 77