Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root

Published 2018 View Full Article

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Title
Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root
Authors
Keywords
Lotus root, UV-C, Browning, Enzyme, Quality
Journal
FOOD CHEMISTRY
Volume 278, Issue -, Pages 659-664
Publisher
Elsevier BV
Online
2018-11-22
DOI
10.1016/j.foodchem.2018.11.102

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