切割方式对鲜切莴苣品质及抗氧化活性的影响

李静，季悦，李美琳，王雷，金鹏，郑永华

Effect of Cutting Styles on Quality and Antioxidant Activity of Fresh-Cut Lettuce

LI Jing, JI Yue, LI Meilin, WANG Lei, JIN Peng, ZHENG Yonghua

食品科学 . 2018, (3): 268 -273 . DOI: 10.7506/spkx1002-6630-201803040