The effects of aurone on the yellowing of fresh-cut water chestnuts

Yellowing is the main reason for deterioration of edible quality of fresh cut water chestnuts (FCWCs). The mechanism of aurone inhibiting the yellowing of FCWCs was studied. FCWCs were treated with aurone (0.2, 0.6 and 1.0 %). The controls yellowed completely on day 9. The treatment sample with 1.0...

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Detalles Bibliográficos
Autores principales: Zhang, Ao, Mu, Liru, Shi, Yunmin, Liu, Yang, Deng, Yan, Lao, Yu, Liu, Wangping, Wang, Shiyun, Li, Yulin, Hou, Jianjun, Xia, Xian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532801/
https://www.ncbi.nlm.nih.gov/pubmed/36211781
http://dx.doi.org/10.1016/j.fochx.2022.100411

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532801/
https://www.ncbi.nlm.nih.gov/pubmed/36211781
http://dx.doi.org/10.1016/j.fochx.2022.100411

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