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LWT- Food science and technology, v.123, 2020년, pp.109080 -
Li, Xianheng (Department of Biopharmaceutics, College of Food Science and Technology, Shanghai Ocean University) , Yue, Heng (Department of Biopharmaceutics, College of Food Science and Technology, Shanghai Ocean University) , Xu, Shuangshuang (Department of Biopharmaceutics, College of Food Science and Technology, Shanghai Ocean University) , Tian, Junya (Department of Biopharmaceutics, College of Food Science and Technology, Shanghai Ocean University) , Zhao, Yong (Department of Biopharmaceutics, College of Food Science and Technology, Shanghai Ocean University) , Xu, Jianfeng (Department of Biopharmaceutics, College of Food Science and Technology, Shanghai Ocean University)
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Abstract In this study, changes in the number and species of microorganisms and levels of anthocyanins, total phenolics, and antioxidants in eggplants treated with acid electrolyzed water (AEW), slightly acid electrolyzed water (SAEW), and sterile distilled water (DW) were examined. In eggplants tr...
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