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机译:超大气氧,低氧和被动改性气氛下贮藏的蜜柚切片的植物化学和微生物学变化
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China;
Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Shandong 250014, China,College of Forestry and Horticulture, Xinjiang Agricultural University, Xinjiang 830052, China;
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China;
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China;
College of Forestry and Horticulture, Xinjiang Agricultural University, Xinjiang 830052, China;
ascorbic acid; citrus grandis; microbiological analyses; modified atmosphere; phenolic compound;
机译:蛋白X ananassa果味和蛋白质组学模式的对比分析,响应超大气压,低氧气和被动改性大气压
机译:在超大气氧,低氧或被动气氛下储存的鲜切草莓的生物活性成分的变化。
机译:与低氧活性和被动气调包装相比,储存在高氧活性包装中的鲜切梨的生理和微生物学变化。
机译:从柚子果皮中检测和分离抗真菌化合物(柑橘类(柑橘Grandis(L.)OSB。)
机译:使用电子鼻,机器视觉和Instron客观评估气调保存的西葫芦片的质量。
机译:未充分利用的柑橘柚(Citrus grandis)和Kachai柠檬(Citrus jambhiri)呼出的植物化学物质和抗氧化潜力
机译:在无源气调包装下储存的芒果片的保质期