Food Chemical Studies on Leaf Vegetables (Part 1)
نویسندگان
چکیده
منابع مشابه
Impact of food disinfection on beneficial biothiol contents in vegetables.
In this work we investigated the impact of food disinfection on the beneficial biothiol contents in a suite of vegetables consumed daily, including spinach, green bean, asparagus, cucumber, and red pepper. Four disinfection technologies commonly studied and/or used in food processing and preservation, including hydrogen peroxide, free chlorine, and gaseous- and aqueous-phase ozone, were examine...
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ژورنال
عنوان ژورنال: Eiyo To Shokuryo
سال: 1964
ISSN: 1883-8863
DOI: 10.4327/jsnfs1949.17.102