Postirradiation changes of the microbiological quality, aflatoxin, capsinoids, volatile oils, and the color of red pepper powder
Yu, Wei-Jie, Liu, Hui-Ping, Zhang, Xiao-Wei, Dong, Dan, Jiang, Yang, Sun, Na-Xin, Liu, Yi-Kun, Yuan, Jin-FangМова:
english
Журнал:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.13522
Date:
October, 2017
Файл:
PDF, 641 KB
english, 2017
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