The effect of cyclic irradiation of low-intensity UV-A combined with ε-Polylysine on the preservation of fresh-cut spinach at 4 ℃

YU Jie, ZHANG Yuchen, XIE Jing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 154-160.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 154-160. DOI: 10.13995/j.cnki.11-1802/ts.024176

The effect of cyclic irradiation of low-intensity UV-A combined with ε-Polylysine on the preservation of fresh-cut spinach at 4 ℃

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(18): 154-160 https://doi.org/10.13995/j.cnki.11-1802/ts.024176

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