机译:重新评估延缓鲜切赤褐色马铃薯变褐的处理方法,重点放在可控的气氛和低浓度的亚硫酸氢盐上
Department of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong Province 271018, China;
rnDepartment of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong Province 271018, China;
rnMann Laboratory, Department of Plant Sciences, University of California, Davis, CA 95616, USA;
rnMann Laboratory, Department of Plant Sciences, University of California, Davis, CA 95616, USA;
ascorbic acid; citric acid; controlled atmosphere; colour values; phenylalanine ammonia lyase; polyphenol oxidase; phenolics; sodium bisulphite; solanum tuberosum;
机译:抗褐变剂和包装气氛对不同温度下鲜切比尔吉特和克莱尔夫人马铃薯的品质和感官的影响
机译:超声波在储存过程中降低抗褐变降低抗褐变抗褐变最低有效浓度的抗褐变最低有效浓度
机译:通过应用可食用涂层和改性气氛包装控制鲜切茄子的酶促褐变
机译:鲜切马铃薯褐变的过氧化物酶性能
机译:赤褐色马铃薯(Solanum tuberosum L.)的电子显微镜和酶促褐变研究
机译:外源γ-氨基丁酸处理对鲜切马铃薯贮藏过程中酶促褐变的影响
机译:油炸鲜切马铃薯的油吸收和多环芳烃(PAH):品种效果,抗褐变处理和储存条件