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Inhibition of Enzymatic Browning in Freeze-Thawed Apricot Fruit by Combined Chlorogenic Acid and Osmotic Dehydration Treatments

Liling Yang, Jianhu Cheng,Kuanbo Cui,Xiaohe Shen,Jia Liu,Xinqun Zhou,Jing Sun, Shuzhen Guo, Quan Chen,Xuan Zhu,Bangdi Liu

LWT（2024）

Cited 1|Views1
Key words
Apricot,Freeze -thawing,Browning,Osmotic dehydration,Chlorogenic acid
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