Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut

Journal of Food Engineering - Tập 63 - Trang 325-328 - 2004
Yueming Jiang1,2, Litao Pen2, Jianrong Li1
1College of Food Science, Biotechnology and Environmental Engineering, Hangzhou University of Commerce, Hangzhou 310035, People’s Republic of China
2South China Institute of Botany, The Chinese Academy of Sciences, Guangzhou ReYiJu 510650, People’s Republic of China

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