The effect of electron beam irradiation on the microbial stability and quality characteristics of vacuum‐packaged ready‐to‐eat potato
Author:
Affiliation:
1. School of Life Science and Engineering Southwest University of Science and Technology Mianyang People's Republic of China
2. Institute of biotechnology Sichuan Institute of Atomic Energy Chengdu People's Republic of China
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16829
Reference47 articles.
1. Mechanisms of volatile production from sulfur-containing amino acids by irradiation
2. Effects of gamma irradiation on physicochemical properties, antioxidant and microbial activities of sour cherry juice
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4. Effect of gamma irradiation on antioxidants, microbiological properties and shelf life of pomegranate arils cv. ‘Malas Savehʼ
5. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
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