The impact of the loss of reduced ascorbic acidin Chinese cabbage using ultrasonic cleaning
ZHANG Ting, CAO Yan-ping, ZHOU Shu-kun, HUANG Lu-lu, WANG Ying
Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (09) : 116-120.
The impact of the loss of reduced ascorbic acidin Chinese cabbage using ultrasonic cleaning
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |