Prevention of Enzymatic Browning of Chinese Yam (Dioscorea spp.) Using Electrolyzed Oxidizing Water

Publisher: John Wiley & Sons Inc

E-ISSN: 1750-3841|80|4|C718-C728

ISSN: 0022-1147

Source: JOURNAL OF FOOD SCIENCE, Vol.80, Iss.4, 2015-04, pp. : C718-C728

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content