The Research Progress on Inhibition of Fresh-cut Fruits and Vegetable Enzymatic Bromning
Enzymatic browning is one of important factors impacting quality of fresh-cut fruits and vegetables. Physical inhibition ways and chemical inhibition methods of fresh-cut fruits and vegetable enzym atic browning is reviewed in this text. This study is designed to providing reference to the de＇velopment of longan drying.
fresh-cut fruits and vegetablesenzymatic browninginhibiting
NETL
NSTL
万方数据
维普
