https://www.selleckchem.com/pr....oducts/Ml-133-hcl.ht
The online version contains supplementary material available at 10.1007/s10068-020-00865-w. The online version contains supplementary material available at 10.1007/s10068-020-00865-w.Changes in color, browning indices, enzyme activity, and physical and chemical quality during the storage period were investigated to assess the effectiveness of storage period extension along with the addition of ascorbic acid (AA) and citric acid (CA) to salted Chinese cabbage. After 16 days of storage, the change in chromaticity value showed treatment
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