次氯酸钠对鲜切洋葱品质与微生物多样性影响研究
王斐，刘慧君，陈湘宁，王萍萍，汤茜，刘莹
Effect of sodium hypochlorite on safe nutrition quality and microbial
diversity of fresh-cut onions
WANG Fei，LIU Huijun，CHEN Xiangning，WANG Pingping，TANG Qian，LIU Ying
河北农业大学学报
.
2021, (1): 75
-84
.
DOI: 10.13320/j.cnki.jauh.2021.0010
