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
FOOD SCIENCE . 2010, (24): 436 -439 .  DOI: 10.7506/spkx1002-6630-201024095