<i>L</i>-半胱氨酸对鲜切紫甘薯护色保鲜作用

L-半胱氨酸对鲜切紫甘薯护色保鲜作用

冯程程, 于筠, 王春玲

Study on the preservation of fresh-cut purple sweet potato by L-cysteine

FENG Chengcheng, YU Jun, WANG Chunling

食品与发酵工业 . 2019, (22): 150 -156 . DOI: 10.13995/j.cnki.11-1802/ts.021391