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5. Optimization of Preservation on Fresh-cut Yam under Simulated Cold-chain Process

Optimization of Preservation on Fresh-cut Yam under Simulated Cold-chain Process

来源 :农业生物技术（英文版） | 被引量 : 0次 | 上传用户：baoma123ertswe_ss

【摘 要】

：

Abstract [Objectives] This study was conducted to investigate the effect of compound fresh-keeping liquid on the browning and quality of fresh-cut yam during the cold chain process. [Methods] Under th

【作 者】

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Dongdi XIE Rongling HUANG 

【机 构】

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DepartmentofFoodandBiologicalEngineer

【出 处】

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农业生物技术（英文版）

【发表日期】

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2020年5期

【关键词】

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Fresh-cut yam Cold chain process Uniform design PRESERVATION 

【基金项目】

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Natural Science Foundation of Guangxi(2017GXNSFAA198082),Guangxi Aquatic Vegetable Fresh-keeping and Processing Engineering Research Center Project(GXSSSCBXYJGZX1912)

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论文部分内容阅读

[Objectives]This study was conducted to investigate the effect of compound fresh-keeping liquid on the browning and quality of fresh-cut yam during the cold chain process.[Methods]Under the simulated cold chain condition of 4℃,a uniform design(U6*(64))exp

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