Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices-Reference-Cited by-同舟云学术

Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices

Author:

Zhao Lei¹²³⁴⁵,Wang Dan⁵⁶⁷⁸⁹,Ma Yue⁵⁶⁷⁸⁹,Zhang Yan¹⁰⁴,Zhao Xiaoyan¹²³⁴⁵^ORCID

Affiliation:

1. College of Food

2. Shenyang Agricultural University

3. Shenyang

4. China

5. Beijing Vegetable Research Center

6. Beijing Academy of Agriculture and Forestry Sciences

7. Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing

8. Key Laboratory of Vegetable Postharvest Processing

9. Ministry of Agriculture and Rural Affairs

10. Longda Food Group Co. LTD

Abstract

Fresh-cut yam (Dioscorea opposita) slices brown easily and can turn yellow under certain storage conditions.

Funder

Earmarked Fund for China Agriculture Research System

Beijing Academy of Agricultural and Forestry Sciences

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

Reference43 articles.

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