不同浓度桑叶多酚对鲜切生菜褐变和假单胞菌的抑制作用
邓吉斯, 王百鸿, 石慧
Effect of different concentrations of mulberry leaf polyphenols on the browning of fresh-cut lettuce and inhibition of Pseudomonas spp.
DENG Jisi, WANG Baihong, SHI Hui
食品与发酵工业
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2022, (10): 206
-211
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DOI: 10.13995/j.cnki.11-1802/ts.029395
