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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Microstructure and quality of cabbage slices (Brassica oleracea L. var. capitata L.) as affected by cryogenic quick-freezing treatment

Ranran Wanga Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China;b Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, ChinaView further author information
,
Yage Xinga Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, ChinaCorrespondence[email protected]
View further author information
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Xuanlin Lia Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Xunlian Guoa Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Qinglian Xua Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
,
Wenxiu Lia Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
,
Cunkun Chenc Key Laboratory of Physiological and Storage of Agricultural Products after Harvest in the Ministry of Agriculture, National Engineering Technology Research Center for Preservation of Agricultural Products(Tianjin), Tianjin, ChinaView further author information
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Hua Yanga Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China;d Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, ChinaView further author information
,
Xiufang Bia Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
&
Zhenming Chea Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
 show all
Pages 1815-1833 | Received 14 Jun 2019, Accepted 12 Oct 2019, Published online: 29 Oct 2019

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