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Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh‐cut Chinese yam

The objective of this study was to investigate the effects of aqueous solutions of ethanol (25%, v/v) and ascorbic acid (AA, 1%, m/v) alone and in combination, along with modified atmosphere packaging (MAP) or vacuum packaging (VP), on the physicochemical properties and microbial quality of fresh‐cu...

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Detalles Bibliográficos
Autores principales:	Gao, Jia, Zhu, Yongqing, Luo, Fangyao
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2018
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021737/ https://www.ncbi.nlm.nih.gov/pubmed/29983963 http://dx.doi.org/10.1002/fsn3.647

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