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, (10): 206 -211 .  DOI: 10.13995/j.cnki.11-1802/ts.029395

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