Citric acid treatment maintains fresh-cut sweet potatoes storage quality by reducing browning levels and increasing antioxidant capacity
Yan Yang, Siguo Xiong, Chenghui Liu, Aili Jiang
Topics & Concepts
BrowningCitric acidAntioxidant capacityFood scienceChemistryAntioxidantHorticultureBiologyBiochemistryPotato Plant ResearchPostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation Studies