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

<div>Browning inhibiting effects of color protectants on deactivated yam slices. (a) Sodium chloride. (b) L-cysteine. (c) Citric acid. (d) Sodium erythorbate. (e) Ascorbic acid.</div>

Journal of Food Quality

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Figure 2: Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (<i>Dioscorea polystachya</i> Turczaninow) Processing 

Figure 2 | Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing 