Low frequency ultrasound treatment enhances antibrowning effect of ascorbic acid in fresh-cut potato slices

作者：Yujia Xu, Dan Wang, Wenting Zhao, Yanyan Zheng, Yubin Wang, Pan Wang, Yue Ma, Xiaoyan Zhao · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.132190 · 被引用次数：60 · 研究领域：Meat and Animal Product Quality、Potato Plant Research、Postharvest Quality and Shelf Life Management