Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey)

Published 2018 View Full Article

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Title
Ferulic acid pretreatment alleviates the decrease in hardness of cooked Chinese radish (Raphanus sativus L. var. longipinnatus Bailey)
Authors
Keywords
Chinese radish slices, Ferulic acid, Hardness, Microstructure, Cell wall materials
Journal
FOOD CHEMISTRY
Volume 278, Issue -, Pages 502-508
Publisher
Elsevier BV
Online
2018-10-18
DOI
10.1016/j.foodchem.2018.10.086

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