Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage
Crossref DOI link: https://doi.org/10.1007/s10068-020-00857-w
Published Online: 2021-02-06
Published Print: 2021-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chung, Young Bae
Song, Hyeyeon
Jo, Kyungae
Suh, Hyung Joo http://orcid.org/0000-0001-8869-3929
Text and Data Mining valid from 2021-02-01
Version of Record valid from 2021-02-01
Article History
Received: 14 August 2020
Revised: 3 November 2020
Accepted: 27 November 2020
First Online: 6 February 2021
Compliance with ethical standards
:
: The authors have declared no conflict of interest for this article.