Analysis of browning degree on fresh-cut lotus root (Nelumbo nucifera G.) using image analysis
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201304260598322.pdf
Reference24 articles.
1. Effects of Various Packaging Materials on the Quality of Heat Treated Lotus Roots during Storage
2. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Identifying dominant spoilage fungal species and preservative treatments for extending shelf life of whole lotus rhizomes at 4 °C;LWT;2024-06
2. 블랜칭 조건에 따른 감자의 영양소 보존률과 갈변도 변화;Korean Journal of Food and Cookery Science;2023-12-31
3. Effect of ultraviolet treatment on shelf life of fresh lotus root;Journal of Food Biochemistry;2020-04-13
4. Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution;Korean Journal of Food Preservation;2015-06
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