Investigation of Changes in Color and Textural Quality Characteristics of Arugula (Eruca vesicaria) by Disinfectant Treatments
The aim of this study was to investigate the effects of the treatment of tap water (control), sodium hypochlorite (SH), electrolyzed oxidizing water (EOW), and hydrogen peroxide (HP) on the color, texture, and sensory properties of the Eruca vesicaria as a quality criterion. For this purpose, three...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2022-08-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4704 |
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