Combined effects of aqueous chlorine dioxide and ultrasonic treatments on shelf-life and nutritional quality of bok choy (Brassica chinensis)

Published 2018 View Full Article

Authors

Keywords

Aqueous chlorine dioxide, Bok choy, Minimally processed, Quality, Ultrasound

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 101, Issue -, Pages 757-763

Publisher

Elsevier BV

Online

2018-11-24

DOI

10.1016/j.lwt.2018.11.073

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