Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root

标题
Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root
作者
关键词
-
出版物
JOURNAL OF FOOD SAFETY
Volume 37, Issue 3, Pages e12333
出版商
Wiley
发表日期
2017-02-23
DOI
10.1111/jfs.12333

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