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机译:UV-C辐照对蘑菇贮藏过程中双孢蘑菇生理和抗氧化反应的影响
Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing 100193, China;
Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing 100193, China;
Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing 100193, China;
Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing 100193, China;
Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing 100193, China;
Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing 100193, China;
Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing 100193, China;
Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Beijing 100193, China,Tianjin Key Laboratory of Food Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300134, China;
Antioxidant; brown; button mushrooms; GAR; UV-C;
机译:一氧化氮处理对纽扣蘑菇贮藏期间风味物质和抗氧化酶活性的影响
机译:高二氧化碳包装治疗对蘑菇(炎症Bisporus)的风味,质量和抗氧化活性的影响
机译:在高通量测序和MALDI-TOF质谱指纹识别的冷储存期间,新鲜的白色按钮蘑菇(& i>伞菌Bisporus伞菌Bisporus)。
机译:纳米包装材料对扣式蘑菇贮藏过程中抗氧化酶活性和生理特性的影响
机译:评价栽培蘑菇中的麦角硫因和其他抗氧化剂以及影响双孢蘑菇中麦角硫因的因素。
机译:纽扣蘑菇(双孢蘑菇)对鱼(Pangasius hypophthalmus)制肉饼的质量和冷藏存储稳定性的影响
机译:一氧化氮处理对储存期间按钮蘑菇(姬松茸抗氧化酶活性的影响