TY - JOUR PY - 2017 J2 - J. Food Eng. SN - 0260-8774 T2 - Journal of Food Engineering VL - 212 DO - 10.1016/j.jfoodeng.2017.05.028 TI - A new method developed to characterize the 3D microstructure of frozen apple using X-ray micro-CT UR - https://www.cheric.org/research/tech/periodicals/view.php?seq=1580385 KW - Apple KW - Freezing KW - Ice crystals KW - X-ray micro-CT KW - Image analysis KW - 3D microstructure AU - Vicent V AU - Verboven P AU - Ndoye FT AU - Alvarez G AU - Nicolai B SP - 154 EP - 164 LA - English ER -