Effects of Different Storage Periods on the Shelf-life Quality of Fresh-cut Vegetable Yam and Iron Stick Yam
In this study, the effects of storage at 4 ℃ for 0, 30 and 60 d on the phenolic content and browning key enzyme activities of fresh-cut yam during shelf life were investigated using 'Changshan fine hair yam' vegetable yam and 'Henan Wenxian' iron stick yam as test materials. The...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110189 |