HIGHLIGHTS
- who: Yuchen Zhang and collaborators from the College of Food Science and Technology, Shanghai Ocean University, Shanghai, China have published the research: Chlorophyllin-Based 405 nm Light Photodynamic Improved Fresh-Cut Pakchoi Quality at Postharvest and Inhibited the Formation of Biofilm, in the Journal: Foods 2022, 2541 of 22/08/2022
- what: The aim of this study was to evaluate the effect of photodynamic inactivation (Chl-PDI) on biofilm formation and fresh-cut pakchoi quality during storage. In the present study, the inhibitory effect of Chl-based PDI on inoculated spoilage microorganisms was investigated with . . .
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