Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root

标题
Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 2, Pages 654-659
出版商
Elsevier BV
发表日期
2008-09-08
DOI
10.1016/j.lwt.2008.08.007

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