Effects of exogenous ascorbic acid and ferulic acid on the yellowing of fresh-cut Chinese water chestnut
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DOI: 10.1016/j.postharvbio.2018.10.005
Abstract: Abstract Yellowing of the cut surface is one of the main causes of quality loss in fresh-cut Chinese water chestnut (CWC). However, the mechanism underlying this phenomenon remains unclear. In this study, the peeled corms… read more here.
Keywords: water chestnut; cut chinese; chinese water; fresh cut ... See more keywords