Article ID Journal Published Year Pages File Type
10539946 Food Chemistry 2012 6 Pages PDF
Abstract
► Anoxia pretreatment effectively inhibited browning of fresh-cut CWC during storage. ► Short-term anoxia enhanced anti-oxidant activity in fresh-cut CWC. ► Anoxia treatment has potential to control browning of fresh-cut fruit.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity
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