Funder
‘Thirteenth Five-Year Plan’ for National key research and development program
National Natural Science Foundation of China
High-level Personnel Innovation and Entrepreneurship Program in Dalian City
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference36 articles.
1. Andrasch, M., Stachowiak, J., Schlüter, O., Schnabel, U., & Ehlbeck, J. (2017). Scale-up to pilot plant dimensions of plasma processed water generation for fresh-cut lettuce treatment. Food Packaging and Shelf Life, 14, 40–45.
2. Berardinelli, A., Pasquali, F., Cevoli, C., Trevisani, M., Ragni, L., Mancusi, R., & Manfreda, G. (2016). Sanitisation of fresh-cut celery and radicchio by gas plasma treatments in water medium. Postharvest Biology and Technology, 111, 297–304.
3. Center for Disease Control and Prevention CDC. (2016). Disinfection by-products.
https://www.cdc.gov/safewater/chlorination-byproducts.html
(Accessed 4 February 2017).
4. Chen, C., Hu, W., Zhang, R., Jiang, A., & Zou, Y. (2016). Levels of phenolic compounds, antioxidant capacity, and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid. Horticulture, Environment and Biotechnology, 57(3), 266–273.
5. Chomkitichai, W., Faiyue, B., Rachtanapun, P., Uthaibutra, J., & Saengnil, K. (2014). Enhancement of the antioxidant defense system of post-harvested ‘daw’ longan fruit by chlorine dioxide fumigation. Scientia Horticulturae, 178, 138–144.
Cited by
97 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献