Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth

作者：Mohamed Hawali Bata Gouda, Chunjie Zhang, Sijia Peng, Xiaoxue Kong, Yuru Chen, Hong Li, Xuerui Li, Haibo Luo, Lijuan Yu · 发表于：Postharvest Biology and Technology · 年份：2021 · DOI：10.1016/j.postharvbio.2021.111502 · 被引用次数：62 · 研究领域：Postharvest Quality and Shelf Life Management、Phytochemicals and Antioxidant Activities、Polysaccharides and Plant Cell Walls