Evolution of the oxidative stability, bio鈥恆ctive compounds and color characteristics of non鈥恡hermally treated vegetable p芒t茅s during frozen storage

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2017年第14期|共8页
• 作者

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  bio鈥恆ctive compounds; freezing; lipid oxidation; thermal treatment; vegetable p芒t茅s; tomato鈥恇ased p芒t茅s;

  机译：bio鈥恒active compounds;freezing;lipid oxidation;thermal treatment;vegetable p芒t茅s;tomato鈥恇based p芒t茅s;
• 入库时间 2022-08-20 10:22:49