Effect of electrolyzed oxidizing water treatment on the reduction of nitrite levels in fresh spinach during storage.
- May 6, 2017
- Posted by: jhon-gb
- Category: Agriculture & Livestock, Food Industries
J Meals Prot. 2015 Mar;78(three):549-53. doi: 10.4315/0362-028X.JFP-14-156. Hao J1, Li H1, Wan Y1, Liu H2. Summary Leafy greens are the foremost supply of nitrite consumption within the human food plan, and technological processing to manage nitrite ranges in harvested greens is critical. Within the present work, the impact of electrolyzed oxidizing water (EOW) on the