Effect of water/oil/water double-preservation emulsion on storage quality of broccoli
Using fresh-cut broccoli as the experimental material, we analyzed the effects of water/oil/water （W/O/W） double-preservation emulsion on the main quality indexes [lightness (L<sup>*</sup>) value, yellow-blue (b<sup>*</sup>) value, relative electronic conductivity, malondiald...
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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.1008-9209.2019.08.261 |
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