机译:非热过程对最少加工蔬菜中微生物和抗氧化剂灭活的影响
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866, Kameino, Fujisawa-shi 252-8510, Japan;
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866, Kameino, Fujisawa-shi 252-8510, Japan;
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866, Kameino, Fujisawa-shi 252-8510, Japan;
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866, Kameino, Fujisawa-shi 252-8510, Japan;
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866, Kameino, Fujisawa-shi 252-8510, Japan;
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866, Kameino, Fujisawa-shi 252-8510, Japan;
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866, Kameino, Fujisawa-shi 252-8510, Japan;
Advanced Research Institute for the Science and Humanities, Nihon University, 6F Tokyo Building, 4-2-1, Kudan-kita, Chiyoda-ku, Tokyo 120-0073, Japan;
cut vegetable; nonthermal treatment; carbon dioxide; chlorine dioxide; pulsed xenon;
机译:最少加工的水果和蔬菜:通过非物理热处理降低微生物负荷
机译:最少加工蔬菜的良好生产规范可减少病原微生物的污染
机译:非保温技术对水果和蔬菜抗氧化活性的影响
机译:微量加工蔬菜中的营养抗氧化剂
机译:手和机器加工以及防腐剂对最低加工蔬菜质量的影响。
机译:最少加工蔬菜的良好生产规范会降低病原微生物污染
机译:非热过程对微生物和抗氧化剂在微生物和抗氧化剂中的影响
机译:Fe-氧化微生物对步枪IFRC场地生物刺激后渗透减少和氧化过程的影响。