机译:接近冰点的温度储存可防止冷害,并在长期冷藏后提高杏的保质期
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing,PR China;
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing,PR China;
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing,PR China;
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing,PR China;
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing,PR China;
College of Food Science and Nutritional Engineering,China Agricultural University,Beijing,PR China;
机译:近冰点温度储存抑制了冷冻损伤,并在长期冷藏后提高杏子的保质期质量
机译:1-MCP在冷藏和随后的保质期内可保持水果品质,防止低温伤害并减少犬杏的POD和PPO活性
机译:与储存期间杏子果味质量(挥发,糖,有机酸)促进的常规低温储存附近冰冻点储存与相关保质期相比
机译:储存温度对 - okubao桃子的储存质量和寒冷损伤的影响
机译:干燥温度,尺寸减小,丙烷提取和储存温度对香菜(Coriandrum sativum L.)的品质和保质期的影响
机译:运输和存储温度记录器数据集可延长中国供应链中真空包装的冰鲜牛肉的保质期
机译:茉莉酸甲酯和水杨酸采后处理保持杏果实冷藏和货架期间的理化特性和感官品质