Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
利用优化的微波和脉冲紫外线处理降低黄碱面中的微生物负荷，以提高其储存稳定性
期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-019-03624-w
Soraya, Anissa; Chay, Shyan Yea; Shukri, Radhiah; Mohamad Ghazali, Farinazleen; Muhammad, Kharidah; Noranizan, Mohd Adzahan; Karim, Roselina
