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中文
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, (
09
): 116 -120 . DOI: 10.13995/j.cnki.11-1802/ts.2013.09.032
