Effects of Precise Temperature Treatment on the Browning, Physiological and Quality of Fresh Cut Lotus Root
In order to determine the effect of phase temperature storage on the quality of fresh cut lotus root after anti browning agents treatment. Fresh cut lotus roots were treated with anti browning agent (mass fraction of 1.0% anhydrous citric acid+0.1% calcium ascorbate+0.2% L-aspartic acid) and stored...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021110097 |