Zhao X, Guo S, Ma Y, Zhao W, Wang P, Zhao S, Wang D. Ascorbic acid prevents yellowing of fresh-cut yam by regulating pigment biosynthesis and energy metabolism.
Food Res Int 2022;
157:111424. [DOI:
10.1016/j.foodres.2022.111424]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/23/2022] [Accepted: 05/24/2022] [Indexed: 11/17/2022]