Progress in the Knowledge of the Preservation Mechanism of Raw Fresh Foods by High Voltage Electric Field
WANG Liping1, LI Yuan1, YU Haixia2, YANG Shuibing2, HU Yaqin1,2,*
1. Zhejiang R&D Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China
WANG Liping, LI Yuan, YU Haixia, YANG Shuibing, HU Yaqin. Progress in the Knowledge of the Preservation Mechanism of Raw Fresh Foods by High Voltage Electric Field[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201703044.