ε-聚赖氨酸和L-抗坏血酸处理对鲜切菠菜品质的影响

郁杰，谢晶

Effects of ε-Polylysine and L-Ascorbic Acid on the Quality of Fresh-Cut Spinach

YU Jie, XIE Jing

食品科学 . 2019, (17): 277 -283 . DOI: 10.7506/spkx1002-6630-20181225-299