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Jiang L, Chen Z, Liu L, Wang M, Liu Y, Yu Z. Effect of chlorine dioxide on decontamination of fresh‐cut coriander and identification of bacterial species in fresh‐cutting process. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Li Jiang
- College of Food Science and Technology, Nanjing Agricultural UniversityNanjing 210095 PR China
| | - Zhouyao Chen
- College of Food Science and Technology, Nanjing Agricultural UniversityNanjing 210095 PR China
| | - Lu Liu
- College of Food Science and Technology, Nanjing Agricultural UniversityNanjing 210095 PR China
| | - Mian Wang
- College of Food Science and Technology, Nanjing Agricultural UniversityNanjing 210095 PR China
| | - Yanyi Liu
- College of Food Science and Technology, Nanjing Agricultural UniversityNanjing 210095 PR China
| | - Zhifang Yu
- College of Food Science and Technology, Nanjing Agricultural UniversityNanjing 210095 PR China
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