Analysis of the Dynamic Succession of Bacterial Communities during Industrial Processing of Fresh-cut Lettuce
Objective: Exploring the dynamic changes in the bacterial community during the industrial processing of fresh-cut lettuce. Methods: The bacterial composition of fresh-cut lettuce at different processing stages (raw material M, pre-washing PW, first washing W1, second washing W2, third washing W3, fi...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110200 |
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