Short‐time water immersion inhibits browning of fresh‐cut...

Journal of Food Processing and Preservation 2019 / 11 Vol. 43; Iss. 11

Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging

Gong, Ying, Wang, Qingguo, Ma, Su, Ma, Yurong, Meng, Qingchang, Zhang, Zigang, Shi, Jingying
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Volume:
43
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14168
Date:
November, 2019
File:
PDF, 1.07 MB
2019
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