Effects of different color protection treatments on quality of candied sweet potato

WU Yongxiang; DAI Yi; WANG Yaqun; JIANG Haitao; ZHANG Mengting; KWON Taehyung; CHEN Xiangyang

doi:10.13995/j.cnki.11-1802/ts.020494

WU Yongxiang, DAI Yi, WANG Yaqun, JIANG Haitao, ZHANG Mengting, KWON Taehyung, CHEN Xiangyang

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 222-227.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 222-227. DOI: 10.13995/j.cnki.11-1802/ts.020494

Effects of different color protection treatments on quality of candied sweet potato

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(16): 222-227 https://doi.org/10.13995/j.cnki.11-1802/ts.020494

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Received	Published
2019-03-11	2019-08-25
Issue Date
2019-09-23

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