Analysis on quality differences associated with metabolomics of rambutan during different temperature storage
This study aimed to understand how temperatures differentially impact the crucial quality indices and metabolites in rambutan during storage. Rambutan browned quickly at room temperature from 0 d (control). After ten days at 5 ℃, browning index and lightness were 4.2% and 147.5%, compared with rambu...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-12-01
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| Series: | Food Chemistry: Molecular Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566221000277 |