Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest-Reference-Cited by-同舟云学术

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Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest

Published:2016-02-29 Issue:2 Volume:45 Page:277-283
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kang Ji Hoon,Park Shin Min,Kim Hyun Gyu,Son Hyun Jung,Lee Ka Yeon,Kang Kil-Nam,Park Jong Tae,Song Kyung Bin

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201608450941520.pdf

Reference35 articles.

1. Change of Antioxidant Activities in Preparing Freeze Dried Wild Vegetable Block for the Long-term Storage

2. Nutritional Components and Physiological Activities of Cirsium setidens Nakai

Cited by 2 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

1. The effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves;Korean Journal of Food Preservation;2017-06

2. Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented millet alcoholic beverage in Korea;LWT - Food Science and Technology;2015-09

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