Combined Effect of Ozone Treatment and Modified Atmosphere Packaging on Antioxidant Defense System of Fresh-Cut Green Peppers
Author:
Affiliation:
1. Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science and Technology; Tianjin China
2. Tianjin Food Engineering Center, Tianjin University of Science and Technology; Tianjin China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12695/fullpdf
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