Effects of Ultra-high Pressure Treatment on Bag Swelling and Quality of Allium macrostemon Bunge Pickles
In this study, vacuum-packed Allium macrostemon Bunge pickles were treated with ultra-high pressure (UHP) at different pressure levels (200, 300 and 400 MPa) for 10 min and stored at 4 or 25 ℃ for 25 days. We examined whether the bags of pickles swelled and evaluated the respiratory intensity, lacta...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-03-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-6-025.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|