Kinetic Study on the Effect of Slightly Acidic Electrolyzed Water Immersion on the Storage Quality of Fresh Gastrodia elata Slices
For the purpose of demonstrating the kinetics of immersion in slightly acidic electrolyzed water (SAEW) on the storage quality of fresh-cut Gastrodia elata slices. Pretreated fresh-cut slices of Gastrodia elata were dipped in SAWE at solid-liquid ratios of 1:1, 1:3, 1:5 g/mL, and stored at 4 ℃ for c...
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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Chinês |
| Опубліковано: |
The editorial department of Science and Technology of Food Industry
2023-11-01
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| Серія: | Shipin gongye ke-ji |
| Предмети: | |
| Онлайн доступ: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010148 |
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