Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut - Concepedia

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Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut

50

Citations

48

References

2020

Year

Yongxin Teng, Ayesha Murtaza, Aamir Iqbal, Jialing Fu, Shinawar Waseem Ali, Muhammad Amjed Iqbal, Siyi Pan, Wanfeng Hu

Food Bioscience

Food ChemistryChemical QualitiesEugenol EmulsionsFood AnalysisFood ProcessingFood QualityFood SafetyHealth Sciences

References

	Year	Citations

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