Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth
出版年份 2021 全文链接
标题
Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth
作者
关键词
Fresh-cut lotus root, Enzyme, Browning, Membrane damage, Microbial spoilage
出版物
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 175, Issue -, Pages 111502
出版商
Elsevier BV
发表日期
2021-02-16
DOI
10.1016/j.postharvbio.2021.111502
参考文献
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