联合短波紫外线和热处理对鲜切肉苁蓉低温贮藏品质的影响

文龙霞，徐明星，余贵芹，王燕萍，胡芳弟

Effects of Combined Ultraviolet-C and Heat Treatment on the Quality of Fresh-Cut Cistanche deserticola Y. C. Ma during Low-Temperature Storage

WEN Longxia, XU Mingxing, YU Guiqin, WANG Yanping, HU Fangdi*

食品科学 . 2026, (18): 263 -272 . DOI: 10.7506/spkx1002-6630-20260310-082