Effect of compound preservation liquid on color protection and preservation of fresh-cut yam

TANG Jinlei; CHEN Yuanyuan; CHENG Dai; WANG Chunling

doi:10.13995/j.cnki.11-1802/ts.022252

TANG Jinlei, CHEN Yuanyuan, CHENG Dai, WANG Chunling

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 212-220.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 212-220. DOI: 10.13995/j.cnki.11-1802/ts.022252

Effect of compound preservation liquid on color protection and preservation of fresh-cut yam

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(3): 212-220 https://doi.org/10.13995/j.cnki.11-1802/ts.022252

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Received	Published
2019-09-12	2020-02-15
Issue Date
2020-03-13

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