The Effects of Nisin Treatment on the Phenylpropanoid and Physiological Mechanisms of Fresh-Cut Pumpkin
Pumpkin is rich in nutritional value, and it can be eaten as a vegetable or as a staple food, making it popular among modern consumers. However, after fresh cutting, pumpkins are susceptible to moisture loss, softening, microbial contamination, and browning, all of which significantly compromise the...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/5/733 |
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