Metabolomics-based study on the effect of low-voltage electrostatic field treatment on the storage quality of postharvest square bamboo shoots

Metabolomics-based study on the effect of low-voltage electrostatic field treatment on the storage quality of postharvest square bamboo shoots

Abstracts: Low-voltage electrostatic field (LP) enhances the freezing quality of food by increasing water supercooling and improving ice crystal morphology. This study explored the effects of LP treatment on the storage quality of square bamboo shoots using physicochemical, gas chromatography–mass s...

Full description

Saved in:
Bibliographic Details
Main Authors: Xi Wang, Yingchun Mu, Wei Su, Xing Lei, Zuhao Wang, Pulai Zhang
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Square bamboo shoots
Low-voltage electrostatic field
Metabolites
Quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524010319
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items