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Journal of food processing and preservation, v.39 no.6, 2015년, pp.559 - 566
Hao, Jianxiong (College of Bio Science and Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei, China) , Li, Huiying (College of Bio Science and Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei, China) , Wan, Yangfang (College of Bio Science and Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei, China) , Liu, Haijie (College of Food Science and Nutritional Engineering, China Agricultural University, PO Box )
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AbstractThe disinfection efficacy of acidic electrolyzed water (AEW) on the fresh‐cut vegetables has been recognized. However, the application of AEW in the fresh‐keeping of fresh‐cut vegetables was limited due to its low pH (<2.7) and higher available chlorine concentration (80&nd...
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