机译:香芹酚和丁子香酚通过增强桃在贮藏期间的防御反应来抑制采后软腐病
Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210095, Jiangsu, Peoples R China|Ningbo Univ, Dept Food Sci & Engn, Ningbo, Zhejiang, Peoples R China;
Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210095, Jiangsu, Peoples R China;
Univ Oxford, Med Sci Div, Oxford, England;
Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210095, Jiangsu, Peoples R China;
Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210095, Jiangsu, Peoples R China;
机译:通过在储存期间加强桃子中的防御反应来抑制后甘蔗和丁香酚抑制后腐败软腐败疾病
机译:Carvacrol和丁香酚有效抑制Rhizopus stoloniferrohizopus stolonifer并控制Postharvest软腐烂腐烂在桃子中
机译:寡聚壳聚糖对枣果实采后交替链霉菌腐烂,贮藏品质和防御反应的影响
机译:有机和无机盐的采后应用对照土豆(Solanum Tuberosum L.)储存软腐蚀:物理化学基础
机译:储存条件和细菌性软腐病的影响,生马铃薯和加工马铃薯的质量变化
机译:丁香酚和香芹酚激发一阶和二阶三叉神经神经元并增强其热诱发反应
机译:消毒产品对桃褐腐病(Monilinia fructicola)和软腐病(Rhizopus stolonifer)采后控制的影响