Effect and Mechanism of CaCl2 Electrolyzed Water Treatment on Improving the Quality of Mung Bean Sprouts
Mung bean seed was soaked and germinated in CaCl2 electrolyzed water (CEW) in order to investigate the effect and mechanism of CEW on preserving the quality of mung bean sprouts. The results showed that after 5 days of storage, the mass loss percentage of mung bean sprouts treated with electrolyzed...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-3-021.pdf |