Effect of acid-based color protection and sugar osmotic pretreatment on the quality characteristics of freeze-dried loquat

WANG Shiyi, WANG Yaqin, ZHAO Guohua, ZHOU Yun

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 280-289.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (9) : 280-289. DOI: 10.13995/j.cnki.11-1802/ts.043967

Effect of acid-based color protection and sugar osmotic pretreatment on the quality characteristics of freeze-dried loquat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(9): 280-289 https://doi.org/10.13995/j.cnki.11-1802/ts.043967

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