Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries - Gençdağ, Esra; Görgüç, Ahmet; Yılmaz, Fatih Mehmet (Food and bioprocess technology, 2024)
Keywords: Agriculture; Anthocyanins; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cherries; Color; Cryoprotectors; Crystals; Enzymes; Food; Food quality; Food Science; Freezing; Frozen food; Frozen foods; Fruits; Leakage; Multivariate analysis; Parameters; Pectin; Pectinesterase; Variance analysis; Freezing rate; Fruit freezing; Enzyme activity; Frozen food quality; L; Nanocellulose cryoprotectant