Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root

Zhu, Yongqing; Luo, Yaguang; Turner, Ellen; Luo, Yaguang; Turner, Ellen; SCI

机构： Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China; ARS, Food Qual Lab, USDA, Beltsville, MD 20705 USA; ARS, Environm Microbial & Food Safety Lab, USDA, Beltsville, MD 20705 USA;

关键词： Fresh-cut lotus root Ethanol Ascorbic acid Anti-browning Antimicrobial Quality