文献类型： 外文期刊
作者： Zang, Jiachen 1 ; Wang, Dan 2 ; Zhao, Guanghua 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, CAU & ACC Joint Lab Space Food, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China
期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：12.563； 五年影响因子：14.466 ）
ISSN： 0924-2244
年卷期： 2013 年 30 卷 2 期
页码：
收录情况： SCI
摘要： Onion and garlic are two important vegetables in the world, which are processed in various forms such as powder, puree, and minced paste. During processing, discoloration is a major concern because it limits commercial utilization. Recently, the mechanism of the discoloration has gained a particular scientific interest, and a great progress has been made in this field. It is concluded that a greater knowledge of these areas would lend to the development of more efficient methods of controlling the discoloration. Future outlooks are highlighted with the aim to suggest a research line to follow for further studies.
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