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
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (22) : 165-171.
Study on the physiological, biochemical, and molecular mechanism of browning of fresh-cut lotus roots with different taste
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |