Low frequency ultrasound treatment enhances antibrowning effect of ascorbic acid in fresh-cut potato slices
Yujia Xu, Dan Wang, Wenting Zhao, Yanyan Zheng, Yubin Wang, Pan Wang, Yue Ma, Xiaoyan Zhao
Topics & Concepts
BrowningAscorbic acidChemistryFood scienceMeat and Animal Product QualityPotato Plant ResearchPostharvest Quality and Shelf Life Management