Citation: | MENG Xianghui, MA Xinmin, GU Hengmei, et al. Improvement the Fresh-keeping Effect of Fresh-cut Lettuce by US-NaClO-phytic Acid[J]. Science and Technology of Food Industry, 2021, 42(19): 336−341. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010051. |
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