Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut

Food Bioscience - Tập 38 - Trang 100716 - 2020
Yongxin Teng1,2, Ayesha Murtaza1,2, Aamir Iqbal1,2, Jialing Fu1,2, Shinawar Waseem Ali3, Muhammad Amjed Iqbal4, Xiaoyun Xu1,2, Siyi Pan1,2, Wanfeng Hu1,2
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, China
2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070, Hubei, China
3Institute of Agricultural Sciences, University of the Punjab, Quaid-i-Azam Campus, Lahore, 54590, Pakistan
4Institute of Agricultural and Resource Economics, University of Agriculture, Faisalabad 38000, Pakistan

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Food Bioscience

Tập 38

100716

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