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
FOOD SCIENCE . 2019, (9): 213 -219 .  DOI: 10.7506/spkx1002-6630-20180507-087