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Effect of color protection treatment on the browning and enzyme activity of Lentinus edodes during processing
Fresh Lentinus edodes (L. edodes) are prone to browning (including enzymatic and nonenzymatic browning), which affects their quality and leads to economic losses during later processing. This study explored various effective color protection methods (color protection reagent and/or blanching) for in...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469847/ https://www.ncbi.nlm.nih.gov/pubmed/36171772 http://dx.doi.org/10.1002/fsn3.2895 |