Vacuum-assisted sucrose impregnation improves frozen pineapple quality through water-state modification
- DOI
- 10.1016/j.cryobiol.2026.105699
- Published
- 2026-09
- Container
- Cryobiology
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.cryobiol.2026.105699,
title = {Vacuum-assisted sucrose impregnation improves frozen pineapple quality through water-state modification},
author = {Md Fahim Foysal Sikder and K. Monalisa and Rowshon Ara and M.Z. Islam and M.M. Hoque},
year = {2026},
journal = {Cryobiology},
doi = {10.1016/j.cryobiol.2026.105699},
url = {https://doi.org/10.1016/j.cryobiol.2026.105699}
}RIS
TY - JOUR TI - Vacuum-assisted sucrose impregnation improves frozen pineapple quality through water-state modification AU - Md Fahim Foysal Sikder AU - K. Monalisa AU - Rowshon Ara AU - M.Z. Islam AU - M.M. Hoque PY - 2026 JO - Cryobiology DO - 10.1016/j.cryobiol.2026.105699 UR - https://doi.org/10.1016/j.cryobiol.2026.105699 ER -
APA
Sikder, M. F. F., Monalisa, K., Ara, R., Islam, M., & Hoque, M. (2026). Vacuum-assisted sucrose impregnation improves frozen pineapple quality through water-state modification. Cryobiology. https://doi.org/10.1016/j.cryobiol.2026.105699
Source records
- crossref · retrieved 2026-09-25T07:27:08.566Z