Research Progress on Browning Inhibition of Fresh-cut Fruits and Vegetables by Synergistic Treatment Technology
Fresh-cut fruits and vegetables are rich in nutrients such as vitamins, minerals and dietary fiber, and are widely popular among consumers. However, some products are prone to browning during storage, processing and marketing, which greatly reduces their nutritional value and sensory quality. In rec...
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| Auteurs principaux: | , , , , , , , |
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| Format: | Artigo |
| Langue: | Chinês |
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The editorial department of Science and Technology of Food Industry
2026-01-01
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| Collection: | Shipin gongye ke-ji |
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| Accès en ligne: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025020203 |
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