Combination use of the microwave irradiation and preservatives effect on the shelf life and quality of Qingke barley fresh noodles stored at low temperature
Tuohetisayipu Tuersuntuoheti(Beijing Technology and Business University), Amjad Sohail(Beijing Technology and Business University), Min Zhang(Beijing Technology and Business University), Xin Ren, Zhenhua Wang(Beijing Technology and Business University), Shan Liang(Shanghai University of Traditional Chinese Medicine), Kaiyun Wang(Shandong Agricultural University), Ziyuan Wang(Beijing Technology and Business University), Meng Li(Beijing Technology and Business University)
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