[1] | TANG Jixing, XU Bin, ZHAO Yaoyao, LIN Qiong, DAI Qi, QI Shuning, LIN Xingyu, DUAN Yuquan. Effect of Chlorine Dioxide (ClO2) Treatment on the Preservation Effect of Tender Ginger[J]. Science and Technology of Food Industry, 2023, 44(5): 316-321. DOI: 10.13386/j.issn1002-0306.2022030233 |
[2] | HU Xing-juan, SHEN Biao, YU Hui, ZHANG Jing, TENG Yue, XU Jun-hui. Bactericidal and Inhibitory Effect of Different Calcined Shell Powder[J]. Science and Technology of Food Industry, 2018, 39(24): 76-79. DOI: 10.13386/j.issn1002-0306.2018.24.014 |
[3] | ZHANG Rui-xue, JIE Chen-yi, QIAN Zhen-zhu, YUAN Yong-jun, GUAN Feng. Inactivation effect and dynamic model of inactivation kinetics of Vibrio parahaemolyticus by pulsed light[J]. Science and Technology of Food Industry, 2018, 39(7): 59-63. DOI: 10.13386/j.issn1002-0306.2018.07.013 |
[4] | CHEN Yu, HU Wei, WANG Yu, MEI Jie, MAO Min. Effects of composite application of chitosan and chlorine dioxide on preservation of Jiang'An Dabai plum[J]. Science and Technology of Food Industry, 2017, (17): 250-254. DOI: 10.13386/j.issn1002-0306.2017.17.048 |
[5] | TANG Ming-li, WANG Bo, LIU He, HE Yu-tang, HUI Li-juan, MA Tao. Study on sterilization effect of pulsed light on bacteria in pancake[J]. Science and Technology of Food Industry, 2014, (08): 272-275. DOI: 10.13386/j.issn1002-0306.2014.08.053 |