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Predicting the Kinetics of Ice Recrystallization in Aqueous Sugar Solutions
[Image: see text] The quality of stored frozen products such as foods and biomaterials generally degrades in time due to the growth of large ice crystals by recrystallization. While there is ample experimental evidence that recrystallization within such products (or model systems thereof) is often d...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical
Society
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5890316/ https://www.ncbi.nlm.nih.gov/pubmed/29651228 http://dx.doi.org/10.1021/acs.cgd.8b00038 |