Author:
Sun Weiwei,Hu Kun,Wang Haibo,Wang Jundong,Yang Guijuan,Wang Kunlan,Guo Linxinzheng,Zhang Fan,Lin Guangqin,Yi Hanping,Wei Yen,Li Luhai
Reference38 articles.
1. Ma XT, Li Q, Wang YW (2011) Study on activation conditions of a kind of one pack system solid chlorine dioxide. Sci Technol Eng 11(34):8561–8563
2. Yang HQ, Zheng JY, Huang CQ et al (2015) Effects of combined aqueous chlorine dioxide and chitosan coatings on microbial growth and quality maintenance of fresh-cut bamboo shoots (Phyllostachys praecox F. prevernalis) during storage. Food Bioprocess Technol 8(5)
3. Liu QM, Yang XM, Yang LM (2005) A Study of ClO2 on the storage and fresh-keeping of pickled Portunus trituberculatus 5(2):91–95
4. Hong BK, Zhang CM, Chen M et al (2004) Application in the storage method of chlorine dioxide of the snap bean. Store Keep Fresh 10:82–84
5. Li GG, Ma ZJ (2004) Study on storage and preservation of Bayberry at ice temperature. Sci Technol Food Ind 03:130–131