抗坏血酸与壳聚糖处理对鲜切香芋贮藏效果的研究
胡位荣,刘顺枝,黄惠娟,江月玲
Effects of Ascorbic Acid and Chitosan Treatments on Physiological Changes of Fresh-cut Taro during Storage
HU Wei-rong,LIU Shun-zhi,HUANG Hui-juan,JIANG Yue-ling
食品科学
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2010, (24): 436
-439
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DOI: 10.7506/spkx1002-6630-201024095