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Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications
Freezing has been widely recognized as the most common process for long-term preservation of perishable foods; however, unavoidable damages associated with ice crystal formation lead to unacceptable quality losses during storage. As an alternative, supercooling preservation has a great potential to...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Singapore
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7105587/ https://www.ncbi.nlm.nih.gov/pubmed/32257514 http://dx.doi.org/10.1007/s10068-020-00750-6 |