冷激复合柚皮提取物处理对鲜切马铃薯褐变调控的影响 / Browning Control of Fresh-Cut Fruits and Vegetables by the Combination of Cold Shock and Pomelo Peel Extract Treatment
- Resource Type
- Academic Journal
- Source
- 食品研究与开发 / Food Research and Development. 44(17):8-14
- Subject
鲜切果蔬 酶促褐变 冷激处理 柚皮提取物 抗氧化能力 fresh-cut fruits and vegetables enzymatic browning cold shock treatment pomelo peel extract antioxidant capacity - Language
- Chinese
- ISSN
- 1005-6521