Effects of sequential combination of cryogenic immersion freezing and ultra-cold frozen storage on the quality of Korean white kimchi
Keywords
Korean white kimchi
Glass transition temperature
Quick freezing
Quality
Ice crystal
Storage
AbbreviationsCIF
cryogenic immersion freezing
DSC
differential scanning calorimetry
MICF
maximum ice crystal formation
RSC
reducing sugar content
Tg
glass transition temperature
Data availability
Data will be made available on request.
© 2024 The Authors. Published by Elsevier Ltd.
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