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CyTA - Journal of Food Volume 15, 2017 - Issue 3
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Original Articles

Ultrastructure characteristics and quality changes of low-moisture Chilgoza pine nut (Pinus gerardiana) during the near-freezing-temperature storage

Características de la ultrastructura y cambios cualitativos del piñón de pino Chilgoza (Pinus gerardiana) de baja humedad durante el almacenamiento a una temperatura cercana a la congelación

Luyun CaiCollege of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, Jinzhou, ChinaCorrespondence[email protected]
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,
Ailing CaoXiaoshan Entry-Exit Inspection and Quarantine Bureau, Hangzhou, ChinaView further author information
,
Zisheng LuoDepartment of Food Science and Nutrition, Zhejiang University, Hangzhou, China​View further author information
,
Linchun MaoDepartment of Food Science and Nutrition, Zhejiang University, Hangzhou, China​View further author information
&
Tiejin YingDepartment of Food Science and Nutrition, Zhejiang University, Hangzhou, China​Correspondence[email protected]
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Pages 466-473 | Received 04 Dec 2016, Accepted 15 Feb 2017, Published online: 29 Mar 2017

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