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机译:在两种温度下储存的不同化学物质对欧芹保质期延长的功效
Institute of Food Technology, National Agricultural Research Foundation, 1 S. Venizelou str, Lycovrissi 14123, Greece;
Department of Biochemistry and Biotechnology, Laboratory of Plant & Environmental Biotechnology, University of Thessaly, Ploutonos 26 & Aeolou, Larissa 41221, Greece;
Institute of Food Technology, National Agricultural Research Foundation, 1 S. Venizelou str, Lycovrissi 14123, Greece;
Department of Biochemistry and Biotechnology, Laboratory of Plant & Environmental Biotechnology, University of Thessaly, Ploutonos 26 & Aeolou, Larissa 41221, Greece;
Laboratory of Attica, Directorate of Laboratory Control, Hellenic Food Authority (EFET), 31 Anagenisseos & Serron, Nea Philadelphia 14451, Greece;
1-MCP; essential oil; gibberellic acid; lipid peroxidation; microbiological load; nano-Cu;
机译:收获前和收获后化学剂和杀真菌剂对货架期和室温下储存的葡萄浆果损失的功效
机译:在不同温度下储存的鲜切西红柿的抗氧化性能和保质期延长
机译:储存在超低温下的“散装”鳄梨的货架期得以延长,并减少了冷害。
机译:储存在不同温度下碾碎水稻保质期的测定
机译:化学,微生物和感官分析研究冷煮咖啡的保质期和提取温度的影响
机译:薄荷叶(Mentha arvensis)和柑桔皮(Citrus aurantium)的皮提取物作为天然防腐剂可延长冷藏的鲭鱼的保质期
机译:薄荷(Mentha arvensis)叶和柑橘(柑橘耳氏菌)剥皮提取物的疗效作为自然防腐剂,用于储存印度鲭鱼的保质期延长