Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (<i>Dioscorea polystachya</i> Turczaninow) Processing

<div>Influence of thermal treatment on the color difference Δ<i>E</i> of yam slices. (a) Temperature. (b) Water bath duration.</div>

Journal of Food Quality

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Figure 1

Figure 1: Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (<i>Dioscorea polystachya</i> Turczaninow) Processing 

Figure 1 | Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing 