Research Article
Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing
Figure 2
Browning inhibiting effects of color protectants on deactivated yam slices. (a) Sodium chloride. (b) L-cysteine. (c) Citric acid. (d) Sodium erythorbate. (e) Ascorbic acid.
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