CTA、NaCl和APP浸泡处理对鲜块菌微生物数量及其货架期的影响

苗玉志1，陈翠平2，李维1，葛方兰1

Effects of Soaking Treatments with Citric Acid, Sodium Chloride and Apple Polyphenols on Microbial Populations and Shelf Life of Fresh Truffles

MIAO Yu-zhi1, CHEN Cui-ping2, LI Wei1, GE Fang-lan1

食品科学 . 2014, (16): 255 -160 . DOI: 10.7506/spkx1002-6630-201416049