학술논문
Chlorophyll Fluorescence Imaging for Monitoring the Effects of Minimal Processing and Warm Water Treatments on Physiological Properties and Quality Attributes of Fresh-Cut Salads
Document Type
Article
Author
Source
In: Food and Bioprocess Technology . (Food and Bioprocess Technology, 1 April 2016, 9(4):650-663)
Subject
Language
English
ISSN
19355149
19355130
19355130