Effects of Different Cutting Styles on Physiological Properties in Fresh-Cut Carrots

With the internationalization of Chinese culture, ready-to-cook Chinese food has become popular. Vegetables in Chinese preparations are usually cut into slices, cubes, and shreds. Carrots, as a typical Chinese side dish, were selected as the model in this work. The polyphenol content, antioxidant ca...

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Bibliographic Details

Published in:	Plants
Main Authors:	Ning Zhou, Sen Ma, Minwei Zhang, Jiayi Wang
Format:	Article
Language:	English
Published:	MDPI AG 2024-06-01
Subjects:	metabolomic changes cutting styles antioxidant enzymes
Online Access:	https://www.mdpi.com/2223-7747/13/12/1665