Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables.

Lee, Jeong Yeon; Yang, So Young; Yoon, Ki Sun

Lee, Jeong Yeon; Yang, So Young; Yoon, Ki Sun.

Afiliação

Lee JY; Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea.
Yang SY; Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea.
Yoon KS; Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Korea.

Foods ; 10(3)2021 Mar 19.

Article em En | MEDLINE | ID: mdl-33808683

Palavras-chave

fresh-cut vegetables; shelf life; slightly acidic electrolyzed water (SAEW); ultrasounds (US); ultraviolet-C light-emitting diodes (UV-C LED)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article