Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing

Table 1

Sensory analysis.

	Odor	Taste
24 h	5^a	4.8 ± 0.4
30 d	5^a	4.7 ± 0.5

^aAll 10 panelists gave a grade of 5; therefore, SD = 0 and not labelled.