Levels of phenolic compounds, antioxidant capacity, and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid
出版年份 2016 全文链接
标题
Levels of phenolic compounds, antioxidant capacity, and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid
作者
关键词
bioactive components, fresh-cut onions, preservative, storage
出版物
Horticulture Environment and Biotechnology
Volume 57, Issue 3, Pages 266-273
出版商
Springer Nature
发表日期
2016-07-09
DOI
10.1007/s13580-016-0032-x
参考文献
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