Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut Sweetpotato

Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut sweetpotatoes. Five different concentrations of citrus p...

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Detalles Bibliográficos
Autores principales: Fang, Xiugui, Han, Jiahui, Lou, Xuefen, Lv, You, Zhang, Yilu, Xu, Ximing, Lv, Zunfu, Lu, Guoquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606584/
https://www.ncbi.nlm.nih.gov/pubmed/37893748
http://dx.doi.org/10.3390/foods12203855

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606584/
https://www.ncbi.nlm.nih.gov/pubmed/37893748
http://dx.doi.org/10.3390/foods12203855

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