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.

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (09) : 116-120. DOI: 10.13995/j.cnki.11-1802/ts.2013.09.032
Food and Fermentation Industries

The impact of the loss of reduced ascorbic acidin Chinese cabbage using ultrasonic cleaning

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(09): 116-120 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.09.032

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