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CyTA - Journal of Food Volume 21, 2023 - Issue 1
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Research Article

Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes

Shan Lianga School of Food and Health, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
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Ying Lia School of Food and Health, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
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Min Zhanga School of Food and Health, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-1475-7373View further author information
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Xiaoxue Gaoa School of Food and Health, Beijing Technology and Business University, Beijing, China;b Research and Development Centre, Beijing Zimeitang Biotechnology, Beijing, ChinaView further author information
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Sensen Fenga School of Food and Health, Beijing Technology and Business University, Beijing, ChinaView further author information
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Zikang Wanga School of Food and Health, Beijing Technology and Business University, Beijing, ChinaView further author information
Pages 141-150 | Received 27 Sep 2022, Accepted 10 Jan 2023, Published online: 10 Feb 2023

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