Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)

标题
Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)
作者
关键词
-
出版物
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 58, Issue 3, Pages 232-238
出版商
Elsevier BV
发表日期
2010-08-09
DOI
10.1016/j.postharvbio.2010.06.004

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