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Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria × ananassa Duch.)

✍ Scribed by Melanie Holzwarth; Sabine Korhummel; Reinhold Carle; Dietmar R. Kammerer

No coin nor oath required. For personal study only.

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Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria&#xa0;×&#xa0;ananassa Duch.)