Ultrastructure characteristics and quality changes of low-moisture Chilgoza pine nut (Pinus gerardiana) during the near-freezing-temperature storage
The effects of thermal treatment on the ultrastructure and quality of Chilgoza pine nuts stored at near-freezing temperature were investigated. The moisture content of pine nuts was adjusted to 13.3%, compared to the initial 17.3% moisture content. Thermal treatment improved the storage stability. T...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2017-07-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2017.1297962 |