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Keyword [Fresh-cut potato]
Result: 21 - 34 | Page: 2 of 2
21.
Study On Browning Inhibition Of Glutamic Acid Solution On Fresh-cut Potatoes
22.
The Application And Mechanism Of Salicylic Acid And Its Methyl Ester In Fresh-cut Potato Preservation
23.
Study On Fresh-cutting Potato Preservation Technology And Establishment Of Shelf Life Prediction Model
24.
Effect Of Electrolyzed Functional Water-ultrasonic Washing On Safety Quality And Enzymatic Browning Of Fresh-cut Potato
25.
Research On Auxin Inhibiting The Browning Of Fresh-cut Potato
26.
Study On Inhibition Of Enzymatic Browning Of Potatoes By Proline Treatment Before Cutting
27.
Study On The Inhibition Technology And Mechanism Of Seabuckthorn Extract On Browning Of Fresh-cut Potatoes
28.
Study On The Inhibition Technology And Mechanism Of Isoleucine On Browning Of Fresh-cut Potatoes
29.
Effects Of Enzyme Activity And Cell Structure On The Browning Of Two Fresh-cut Potato Cultivars
30.
Study On Browning Control Technology Of Fresh Cut Potato
31.
Effects Of Modified Atmosphere Packaging And Pulsed Light On Browning And Nutritional Quality Of Fresh-cut Potatoes
32.
Study On The Preparation Of Compound Antioxidants And Their Application
33.
Screening Of Complex Antioxidants And Their Inhibitory Effects On Acrylamide And Chloropropanol Ester In Fresh Cut Potato Chips
34.
Study On The Effect Of Acidic Electrolytic Water On The Physiological Characteristics Of Browning And Shelf Life Of Fresh-cut Potatoes
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