تحميل...
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...
محفوظ في:
| الحاوية / القاعدة: | Food Sci Biotechnol |
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| المؤلفون الرئيسيون: | , , , |
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Springer Singapore
2021
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| الموضوعات: | |
| الوصول للمادة أونلاين: | 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 |
| الوسوم: |
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