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Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and

Yingying Yu1, Wuyin Weng1, Zhongyang Ren1

  • 1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Food Chemistry: X
|September 16, 2024
PubMed

Keywords:
Freeze-thaw cyclesMashed potatoesMicrostructureVolatile compoundsWater migration

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