Effects of combined treatment with ultraviolet-C irradiation and grape seed extract followed by supercooled storage on microbial inactivation and quality of dongchimi-Reference-Cited by-同舟云学术

Effects of combined treatment with ultraviolet-C irradiation and grape seed extract followed by supercooled storage on microbial inactivation and quality of dongchimi

Published:2017-11 Issue: Volume:85 Page:110-120
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Choi Eun Ji,Park Hae Woong,Yang Hui Seon,Chun Ho Hyun

Funder

World Institute of Kimchi

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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5. Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.);Chen;Postharvest Biology and Technology,2010

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