Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life

出版年份 2019 全文链接

标题

作者

关键词

Microbial inactivation, Non-thermal technology, Sensory properties, Nutritive value, Pulsed light

出版物

Volume 88, Issue -, Pages 67-79

出版商

Elsevier BV

发表日期

2019-03-18

DOI

10.1016/j.tifs.2019.03.010

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