Effect of pre-storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices.
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DOI: 10.1111/jfbc.13136
Abstract: The effect of ascorbic acid [AA (1%)] and Aloe vera gel [AVG (50%)] coating alone and in combination was investigated on enzymatic browning and quality of lotus root slices during storage at 20 ± 1°C. The combined… read more here.
Keywords: browning quality; root slices; quality; lotus root ... See more keywords