抗坏血酸、半胱氨酸与氯化钙复合处理对鲜切芋艿褐变的影响

谭谊谈1，曾凯芳1,2,*

Effects of Combined Treatment with Ascorbic Acid, Cysteine and CaCl2 on Browning of Fresh-Cut Taro

TAN Yi-tan1, ZENG Kai-fang1,2,*

食品科学 . 2014, (4): 231 -235 . DOI: 10.7506/spkx1002-6630-201404047