Effect of Combined Treatment with Slightly Acidic and Alkaline Electrolyzed Water on the Preservation of Fresh-Cut Potatoes
In order to solve the problems of browning, microbial growth, and quality deterioration of fresh-cut potatoes after processing, this study explored the effect of combined treatment with slightly acidic and alkaline electrolyzed water on their preservation. Fresh-cut potatoes were divided into a cont...
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| Format: | Artigo |
| Sprache: | Inglês |
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China Food Publishing Company
2026-06-01
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| Schriftenreihe: | Shipin Kexue |
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| Online-Zugang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-11-028.pdf |
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