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Color stabilization in freeze-dried carrots with ascorbic and erythorbic acids
Color stabilization in freeze-dried carrots with ascorbic and erythorbic acids
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机译:用抗坏血酸和异抗坏血酸稳定冻干胡萝卜的颜色
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摘要
An aqueous ascorbic or erythorbic acid solution infused throughout decorticated, blanched subdivided carrots just prior to freezing effects reduction of color loss in freeze-dried carrot during storage.
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