Mechanism of the inhibition of elevated CO<sub>2</sub> atmosphere on enzymatic browning of fresh-cut lotus roots
Enzymatic browning is one of the main factors affecting the quality and shelf life of fresh-cut lotus root. The present study aimed to investigate the mechanism of inhibition of elevated carbon dioxide (CO<sub>2</sub>) on enzymatic browning by applying 20% CO<sub>2</sub> to f...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2020-02-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2019.07.311 |
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