Effect of detergents on quality and flavor of fresh-cut perilla

文献类型： 外文期刊

第一作者： Zhang, Chao

作者： Zhang, Chao

作者机构：

关键词： fresh cut;perilla;dertergents;flavor;acidic electrolyzed water

期刊名称：PROCEEDINGS OF THE 3RD INTERNATIONAL CONFERENCE ON MATERIAL, MECHANICAL AND MANUFACTURING ENGINEERING

ISSN： 2352-5401

年卷期： 2015 年 27 卷

页码：

收录情况： SCI

摘要： The effect of detergents on the quality and flavor of fresh-cut perilla was evaluated. The acidic electrolyzed water and sodium hypochlorite extended the shelf life of the perilla to 11d. The sodium hypochlorite treatments was more effective to avoid the loss of the greenness of the perilla leaf compared with the acidic electrolyzed water treatment. The acidic electrolyzed water treatment was well maintained the original flavor of the perilla.

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