Effects of Nonthermal Processes on the Inactivation of Microorganisms and Antioxidants in Minimally Processed Vegetables

标题
Effects of Nonthermal Processes on the Inactivation of Microorganisms and Antioxidants in Minimally Processed Vegetables
作者
关键词
-
出版物
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 15, Issue 2, Pages 153-162
出版商
Japanese Society for Food Science and Technology
发表日期
2009-06-18
DOI
10.3136/fstr.15.153

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