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