Preservation Effect of Ultrasonic-ε-Polylysine Hydrochloride Compound Treatment on Fresh-cut Apples
In order to improve the quality of fresh-cut apples and prolong the shelf life, the optimal parameters and fresh-keeping effect of ultrasonic-ε-polylysine hydrochloride compound treatment of fresh-cut apple were explored. Box-Behnken design was used to determine the optimal parameters of ultrasonic-...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120133 |
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