L-抗坏血酸联合超声处理对鲜切芋艿贮藏品质的影响
陈琳,胡兴成,罗紫玮,王冕,涂晓媛,陈炳智,江玉姬
Effects of Combined Treatment with L-Ascorbic Acid and Ultrasound on Storage Quality of Fresh-Cut Taro
CHEN Lin, HU Xingcheng, LUO Ziwei, WANG Mian, TU Xiaoyuan, CHEN Bingzhi, JIANG Yuji
食品科学
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2024, (11): 267
-277
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DOI: 10.7506/spkx1002-6630-20231017-135