Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives.

Food Sci Nutr · 2019 · PMC6766552 · PMID 31572589

Europe PMC DOI

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highly significantno p-value reported

The decrease in L* value of fresh noodles was highly significant during the 24 hr, especially during the first 4 hr (Li et al., 2017 ).

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a decreasing trendno p-value reported

The strongly bound water T 21 , weakly bound water T 22 , and free water T 23 in the HBFN showed a decreasing trend with the storage time.

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