Major Factors Affecting Non-enzymatic Browning of Boiled Lotus Sprout during Storage
CAO Yifei, YAN Shoulei, LI Jie, WANG Qingzhang
(1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, China)
CAO Yifei, YAN Shoulei, LI Jie, WANG Qingzhang. Major Factors Affecting Non-enzymatic Browning of Boiled Lotus Sprout during Storage[J]. FOOD SCIENCE, 2021, 42(3): 251-257.