The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage

Published 2020 View Full Article

Authors

Keywords

Fresh-cut potato slices, Enzymatic browning, Ultrasonic treatment, Purslane extract

Journal

FOOD CHEMISTRY

Volume -, Issue -, Pages 128401

Publisher

Elsevier BV

Online

2020-10-16

DOI

10.1016/j.foodchem.2020.128401

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now