延长牛肉保质期的替代方法:紫外线-C 光和迷迭香精油对表面颜色的综合影响

Mariana Fernandez Blanco, Fernanda Coll Cárdenas, Daniela F. Olivera
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Alternatives to extend beef shelf life: combined effect of UV-C light and Rosmarinus officinalis L. essential oil on superficial colour
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