Application of non-thermal physical technologies in fresh-cut fruits and vegetables preservation

HU Xiaomin; HUANG Peng; LIU Wenxin; WU Xinye; JING Xianyu; QIN Wen

doi:10.13995/j.cnki.11-1802/ts.026062

HU Xiaomin, HUANG Peng, LIU Wenxin, WU Xinye, JING Xianyu, QIN Wen

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 278-284.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (10) : 278-284. DOI: 10.13995/j.cnki.11-1802/ts.026062

Application of non-thermal physical technologies in fresh-cut fruits and vegetables preservation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(10): 278-284 https://doi.org/10.13995/j.cnki.11-1802/ts.026062

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Received	Revised	Published
2020-11-04	2020-11-21	2021-05-25
Issue Date
2021-06-17

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