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Effect of production site, storage duration, and hot water and molybdenum dips on bioactive compounds with antioxidant properties in lemon flavedo during cold storage

机译：生产现场，储存持续时间和热水和钼浸渍在冷藏过程中柠檬强化中的生物活性化合物对生物活性化合物的影响

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Nhlanhla Mathaba; John P Bower; Isa Bertling;
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1. Effect of production site, storage duration, and hot water and molybdenum dips on bioactive compounds with antioxidant properties in lemon flavedo during cold storage [J] . Nhlanhla Mathaba, John P Bower, Isa Bertling South African Journal of Plant and Soil . 2014,第1a4期

机译：冷藏过程中生产地点，储存时间以及热水和钼浸液对柠檬黄中具有抗氧化性能的生物活性化合物的影响
2. Hot water and molybdenum dips: The case of antioxidant assays in lemon flavedo during cold storage [J] . Nhlanhla Mathaba, Isa Bertling African Journal of Biochemistry Research . 2013,第4期

机译：热水和钼浸液：冷藏时柠檬黄素中的抗氧化剂测定
3. Effect of hot water and molybdenum dips on endogenous polyamines and heat shock protein (HSP70) in lemon flavedo and their ability to alleviate chilling injury during cold storage. [J] . Mathaba N., Tesfay S. Z., Bower J. P., Acta Horticulturae . 2013,第1012aPta3期

机译：热水和钼浸液对柠檬黄褐藻中内源性多胺和热休克蛋白（HSP70）的影响及其减轻冷藏过程中冷害的能力。
4. Influence of Hot Water and Molybdenum Dips on the Production of Total Antioxidants during Cold Storage of Lemon and Their Ability of Such to Scavenge Reactive Oxygen Species [C] . Nhlanhla Mathaba, John P Bower, Isa Bertling International citrus congress . 2010

机译：热水和钼蘸对柠檬冷储存过程中总抗氧化剂的影响及其脱水活性氧物种的能力
5. Effects of processing, storage temperature and storage duration on physico-chemical, sensory quality, and antioxidant properties of Michigan Montmorency cherry juice concentrate. [D] . Place, Claudia Jean. 2009

机译：加工，储存温度和储存时间对密歇根州蒙莫朗西樱桃浓缩汁理化，感官品质和抗氧化性能的影响。
6. Effect of different drying methods and storage conditions on physical nutritional bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits [O] . M.C. Kolla, A. Laya, J.P. Bayang, 2021

机译：不同干燥方法和储存条件对DOUM（Hyphaenebaica）水果物理营养生物活性化合物和抗氧化性能的影响
7. The Effect of Short-term Storage and the Hot Water Treatment of Fresh-Cut Pepper Fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the Content of Bioactive Compounds and Antioxidant Properties [O] . Szwejda-Grzybowska Justyna I., Kosson Ryszard, Grzegorzewska Maria 2016

机译：鲜切辣椒果实短期贮藏及热水处理效果'Blondy F1'和'Yecla F1'对生物活性化合物含量和抗氧化性能的影响

Effect of production site, storage duration, and hot water and molybdenum dips on bioactive compounds with antioxidant properties in lemon flavedo during cold storage

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