Effect of different concentrations of mulberry leaf polyphenols on the browning of fresh-cut lettuce and inhibition of <i>Pseudomonas</i> spp.

doi:10.13995/j.cnki.11-1802/ts.029395

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

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 206-211.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 206-211. DOI: 10.13995/j.cnki.11-1802/ts.029395

Effect of different concentrations of mulberry leaf polyphenols on the browning of fresh-cut lettuce and inhibition of Pseudomonas spp.

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(10): 206-211 https://doi.org/10.13995/j.cnki.11-1802/ts.029395

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Received	Revised	Published
2021-09-16	2021-10-13	2022-05-25
Issue Date
2022-06-10

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