Crossmark

Effects of microwave treatment on physiology and quality of minimally processed bok choy (Brassica campestris L.) during storage at 5 °C

Crossref DOI link: https://doi.org/10.1007/s11694-017-9707-y

Published Online: 2017-12-19

Published Print: 2018-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Song, Liuli

Luo, Haibo

Cheng, Xinfeng

Yan, Fan

Yang, Zhousheng

Yu, Zhifang
Funding

Funding for this research was provided by:

Anhui Normal University Innovation Fund (2015CXJJ07)

Anhui Normal University College of Environmental Science and Engineering cultivating fund
License Information

License valid from 2017-12-19