Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut Sweetpotato
Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut sweetpotatoes. Five different concentrations of citrus p...
Main Authors: | Xiugui Fang, Jiahui Han, Xuefen Lou, You Lv, Yilu Zhang, Ximing Xu, Zunfu Lv, Guoquan Lu |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-10-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/20/3855 |
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