The Synergistic Effects of Low-Concentration Acidic Electrolyzed Water and Ultrasound on the Storage Quality of Fresh-Sliced Button Mushrooms
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Title
The Synergistic Effects of Low-Concentration Acidic Electrolyzed Water and Ultrasound on the Storage Quality of Fresh-Sliced Button Mushrooms
Authors
Keywords
<em class=EmphasisTypeItalic >Agaricus bisporus</em>, Low-concentration acidic electrolyzed water, Ultrasound, Enzymatic browning, Cell membrane damage, Microbial growth
Journal
Food and Bioprocess Technology
Volume 11, Issue 2, Pages 314-323
Publisher
Springer Nature
Online
2017-10-25
DOI
10.1007/s11947-017-2012-2
References
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