贮藏温度对鲜切胡萝卜品质及总酚和γ-氨基丁酸含量的影响

朱惠文，汤静，金鹏，郑永华

Effect of Storage Temperature on Quality and Total Phenolic and γ-Aminobutyric Acid Content in Fresh-Cut Carrot

ZHU Huiwen, TANG Jing, JIN Peng, ZHENG Yonghua

食品科学 . 2019, (9): 213 -219 . DOI: 10.7506/spkx1002-6630-20180507-087