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Shelf-Life Prediction and Critical Value of Quality Index of Sichuan Sauerkraut Based on Kinetic Model and Principal Component Analysis.
Du, Jie; Zhang, Min; Zhang, Lihui; Law, Chung Lim; Liu, Kun.
Afiliación
  • Du J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Zhang M; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
  • Zhang L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Law CL; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China.
  • Liu K; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Foods ; 11(12)2022 Jun 15.
Article en En | MEDLINE | ID: mdl-35741958
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Texto completo: 1 Banco de datos: MEDLINE Tipo de estudio: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Banco de datos: MEDLINE Tipo de estudio: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China