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	Effect of UV-C treatment on the quality of fresh-cut lotus root
	Wang, Dan; Chen, Likun; Ma, Yue; Zhang, Min; Zhao, Yuwei; Zhao, Xiaoyan
刊名	FOOD CHEMISTRY
	2019
卷号	Vol.278页码:659-664
关键词	Lotus root UV-C Browning Enzyme Quality
ISSN号	0308-8146
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4738114
专题	湖南大学
作者单位	1.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc, Beijing Vegetable Res Ctr,Minist Agr & Rural Affa, Beijing 100097, Peoples R China 2.Longda Food Grp Co LTD, Laiyang 265231, Shandong, Peoples R China
推荐引用方式 GB/T 7714	Wang, Dan,Chen, Likun,Ma, Yue,et al. Effect of UV-C treatment on the quality of fresh-cut lotus root[J]. FOOD CHEMISTRY,2019,Vol.278:659-664.
APA	Wang, Dan,Chen, Likun,Ma, Yue,Zhang, Min,Zhao, Yuwei,&Zhao, Xiaoyan.(2019).Effect of UV-C treatment on the quality of fresh-cut lotus root.FOOD CHEMISTRY,Vol.278,659-664.
MLA	Wang, Dan,et al."Effect of UV-C treatment on the quality of fresh-cut lotus root".FOOD CHEMISTRY Vol.278(2019):659-664.

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