Effects of Sodium Nitroprusside Treatment on Storage Quality and Flavor Profile in Fresh-cut Purple Potatoes
To investigate the effects of sodium nitroprusside (SNP) treatment on storage quality and flavor changes in fresh-cut purple potatoes, fresh-cut samples were treated with 0.1 mmol·L−1 SNP and stored at 4 ℃ for 8 days. Regular sampling was conducted to measure color parameters, soluble solid content,...
Gorde:
| Egile Nagusiak: | , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Chinês |
| Argitaratua: |
The editorial department of Science and Technology of Food Industry
2026-02-01
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| Saila: | Shipin gongye ke-ji |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040187 |
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