不同口感鲜切莲藕褐变的生理生化及分子机制研究
张晨, 史艳楠, 杨宁宁, 秦莉莉, 唐佳伟, 董臣
Study on the physiological, biochemical, and molecular mechanism of browning of fresh-cut lotus roots with different taste
ZHANG Chen, SHI Yannan, YANG Ningning, QIN Lili, TANG Jiawei, DONG Chen
食品与发酵工业
.
2022, (22): 165
-171
.
DOI: 10.13995/j.cnki.11-1802/ts.029194
