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《Storage & Process》 2006-03
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Study on Factors of Change Juice Tin Can Colour

MA Li-hua(Department of Food, Enginer College of Xuzhou, Jiangsu 221008, China)  
This article reports the study on the browning factors of canned strawberry juice and the effect of different additives on the prevention canned from the browning. The results showed that acidic additives made it browning quickly, while EDTA-Na2 showed inhibitory effect on the browning.
【CateGory Index】: TS255.44
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