Article Versions Notes

Cheng L, Wu W, Li J, Lin X, Wen J, Peng J, Yu Y, Zhu J, Xiao G. Effect of Heat Transfer Medium and Rate on Freezing Characteristics, Color, and Cell Structure of Chestnut Kernels. Foods. 2023; 12(7):1409. https://doi.org/10.3390/foods12071409

Cheng, Lina, Weijun Wu, Jinghao Li, Xian Lin, Jing Wen, Jian Peng, Yuanshan Yu, Jieli Zhu, and Gengsheng Xiao. 2023. "Effect of Heat Transfer Medium and Rate on Freezing Characteristics, Color, and Cell Structure of Chestnut Kernels" Foods 12, no. 7: 1409. https://doi.org/10.3390/foods12071409

Cheng, L., Wu, W., Li, J., Lin, X., Wen, J., Peng, J., Yu, Y., Zhu, J., & Xiao, G. (2023). Effect of Heat Transfer Medium and Rate on Freezing Characteristics, Color, and Cell Structure of Chestnut Kernels. Foods, 12(7), 1409. https://doi.org/10.3390/foods12071409