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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...
Zapisane w:
| Wydane w: | Food Sci Biotechnol |
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| Główni autorzy: | , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer Singapore
2021
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| Hasła przedmiotowe: | |
| Dostęp online: | 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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