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Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage
Changes in color, browning indices, enzyme activity, and physical and chemical quality during the storage period were investigated to assess the effectiveness of storage period extension along with the addition of ascorbic acid (AA) and citric acid (CA) to salted Chinese cabbage. After 16 days of st...
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| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7914126/ https://ncbi.nlm.nih.gov/pubmed/33732513 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00857-w |
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