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Selecting suitable anti-browning agents for minimally processed potato technological processes

Minimal processing is a trend in modern processing technology that meets the evolving needs of society. The study determined the physicochemical properties of the potato raw materials used. Develop a...

Author: Lê Thị Mỹ Châu

Keyword: Minimal processing vegetable potato anti-browning agents.

Vinh University journal of science

Tạp chí khoa học Trường Đại học Vinh

ISSN: 1859 - 2228

Governing body: Vinh University

  • Address: 182 Le Duan - Vinh City - Nghe An province
  • Phone: (+84) 238.3855.452 - Fax: (+84) 238.3855.269
  • Email: vinhuni@vinhuni.edu.vn
  • Website: https://vinhuni.edu.vn

 

License: 163/GP-BTTTT issued by the Minister of Information and Communications on May 10, 2023

Open Access License: Creative Commons CC BY NC 4.0

 

CONTACT

Editor-in-Chief: Assoc. Prof., Dr. Tran Ba Tien
Email: tientb@vinhuni.edu.vn

Deputy editor-in-chief: Assoc. Prof., Dr. Phan Van Tien
Email: vantienkxd@vinhuni.edu.vn

Sub-Editor: Dr. Do Mai Trang
Email: domaitrang@vinhuni.edu.vn

Editorial assistant: Msc. Le Tuan Dung, Msc. Phan The Hoa, Msc. Pham Thi Quynh Nga, Msc. Tran Thi Thai

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  • Phone: (+84) 238-385-6700 | Hotline: (+84) 97-385-6700
  • Email: editors@vujs.vn
  • Website: https://vujs.vn

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