The effect of cyclic irradiation of low intensity UV-A on quality and antioxidantcapacity of fresh-cut spinach at 4 ℃

doi:10.13995/j.cnki.11-1802/ts.021379

YU Jie, ZHANG Yuchen, XIE Jing

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 139-146.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 139-146. DOI: 10.13995/j.cnki.11-1802/ts.021379

The effect of cyclic irradiation of low intensity UV-A on quality and antioxidantcapacity of fresh-cut spinach at 4 ℃

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(21): 139-146 https://doi.org/10.13995/j.cnki.11-1802/ts.021379

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Received	Published
2019-06-17	2019-11-15
Issue Date
2019-11-15

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