Novel browning alleviation technology for fresh-cut products: preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes

Published 2021 View Full Article

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Title
Novel browning alleviation technology for fresh-cut products: preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes
Authors
Keywords
Enzymatic browning, Sonchus oleraceus L., extract, Ultrasound, Combination technology, Fresh-cut potatoes
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 129132
Publisher
Elsevier BV
Online
2021-01-19
DOI
10.1016/j.foodchem.2021.129132

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