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机译:冷藏期间可食用涂料和包装对白芦笋(Asparagus officinalis,L.)品质的影响
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University, GR-541 24 Thessaloniki, Greece;
Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University, GR-541 24 Thessaloniki, Greece;
Laboratory of Pomology, Department of Horticulture, School of Agriculture, Aristotle University, GR-541 24 Thessaloniki, Greece;
white asparagus spears quality; edible coatings; texture; anthocyanins; lignification;
机译:薄膜包装对鲜切白芦笋(Asparagus officinalis L.)贮藏期间植物病理和生理过程的影响。
机译:发酵和储存对乳酸发酵白色芦笋中生物活性化合物的营养价值和含量的影响(芦笋Officinalis L.)
机译:品种和深冻保存对白芦笋矛茎中皂苷含量的影响
机译:扩大园林芦笋(芦笋Officinalis L.)的遗传变异,提高生物和非生物胁迫和优质相关化合物的抵抗力
机译:食草动物诱导的芦笋植物挥发物及其对主要芦笋害虫自然昆虫的吸引力。
机译:采后多胺施用和可食用包衣对芒果(Mangifera indica L.)维持质量的影响。冷藏期间的兰拉
机译:改性大气包装和可食用涂层对冷藏期间微量加工刺梨质量的影响