Effects of microwave treatment on physiology and quality of minimally processed bok choy (Brassica campestris L.) during storage at 5 °C
Song, Liuli, Luo, Haibo, Cheng, Xinfeng, Yan, Fan, Yang, Zhousheng, Yu, ZhifangVolume:
12
Language:
english
Journal:
Journal of Food Measurement and Characterization
DOI:
10.1007/s11694-017-9707-y
Date:
June, 2018
File:
PDF, 1.08 MB
english, 2018