The low oxygen environment in the cavity maintains the color and resistance of fresh-cut peppers

doi:10.16442/j.cnki.qlgydxxb.2024.06.006

WANG Jinjin, LI Jia, SUN Fei

Journal of Qilu University of Technology ›› 2024, Vol. 38 ›› Issue (6) : 45-54.

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Journal of Qilu University of Technology ›› 2024, Vol. 38 ›› Issue (6) : 45-54. DOI: 10.16442/j.cnki.qlgydxxb.2024.06.006

Food engineering and bioengineering

The low oxygen environment in the cavity maintains the color and resistance of fresh-cut peppers

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 38(6): 45-54 https://doi.org/10.16442/j.cnki.qlgydxxb.2024.06.006

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