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Nutritional Aspects of the Chemical Preservation, Colouring and Flavouring of Fruit and Vegetables

机译：水果和蔬菜的化学保存，着色和调味的营养方面

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L. C. Baker;
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年度 1947
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1. Nutritional Aspects of the Chemical Preservation, Colouring and Flavouring of Fruit and Vegetables [J] . L. C. Baker The British Journal of Nutrition . 2007,第2a3期

机译：水果和蔬菜化学防腐，着色和增香的营养方面
2. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation [J] . Septembre-Malaterre Axelle, Remize Fabienne, Poucheret Patrick Food research international . 2018,第FEBa期

机译：水果和蔬菜，作为营养化合物和植物化学物质的来源：乳酸发酵过程中生物活性化合物的变化
3. Ultrasound Processing Alone or in Combination with Other Chemical or Physical Treatments as a Safety and Quality Preservation Strategy of Fresh and Processed Fruits and Vegetables: A Review [J] . Nicolau-Lapena Iolanda, Lafarga Tomas, Vinas Inmaculada, Food and bioprocess technology . 2019,第9期

机译：单独的超声处理或与其他化学或物理治疗组合作为新鲜和加工水果和蔬菜的安全和质量保存策略：综述
4. CATALYTIC TECHNOLOGY AND CONTROLLED CHEMICAL RELEASE FOR POST-HARVEST PRESERVATION OF FRUITS AND VEGETABLES [C] . V.C.Malshe, Leena Raje, Rajan Raje Technical Conference of the Society of Plastics Engineers . 2015

机译：催化技术和对照化学释放，用于收获水果和蔬菜
5. Effects of a fruit and vegetable nutrition education class on self-efficacy and nutrition knowledge in minority participants of a school-based food pantry. [D] . Bachar, Danielle. 2013

机译：水果和蔬菜营养教育班对以学校为基地的食品储藏室的少数群体参与者的自我效能和营养知识的影响。
6. Effect of 8-Week Nutrition Counseling to Increase Phytochemical Rich Fruit and Vegetable Consumption in Korean Breast Cancer Patients: A Randomized Controlled Trial [O] . Sang Woon Cho, Jin Hee Kim, Seung Min Lee, 2014

机译：8周营养咨询对韩国乳腺癌患者增加富含植物化学物质的水果和蔬菜的影响：一项随机对照试验。
7. The Chemical Preservation, Colouring and Flavouring of Foodstuffs with Special Reference to Fruit and Vegetables [O] . R. W. Money 1947

机译：食品的化学保存，着色和调味，特别是水果和蔬菜
8. Controlling Ethylene for Extended Preservation of Fresh Fruits and Vegetables [R] . Lavigne, P., Patterson, Z., Chandra, S., 2008

机译：控制乙烯用于新鲜果蔬的延伸保鲜

Nutritional Aspects of the Chemical Preservation, Colouring and Flavouring of Fruit and Vegetables

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