METHOD OF PREPARING FRESH-CUT GRASS FOR SHORT-DURATION STORAGE

• 1. 基于金龙胆草水提液的鲜切花保鲜剂及其制备方法和应用 [P] . 中国专利： CN112655703A . 2021-04-16
• 2. 一种弱磁场协同冷藏延长鲜切金花菜贮藏期的方法 [P] . 中国专利： CN113040214A . 2021-06-29
• 3. A method for preparing washing solution comprising flaxseed pomace extract for washing fresh-cut vegetables and a microbial decontamination method for fresh-cut vegetables using the same [P] . 韩国专利： KR101880672B1 . 2018-08-17

  机译： 一种用于洗涤鲜切蔬菜的包含亚麻籽渣渣提取物的洗涤液的制备方法以及使用该方法的鲜切蔬菜的微生物净化方法

• 4. METHOD FOR PREPARING WASHING WATER FOR WASHING FRESH-CUT VEGETABLES COMPRISING LINUM USITATISSIMUM BARK EXTRACT, AND METHOD FOR REDUCING MICROORGANISM OF FRESH-CUT VEGETABLES USING SAME [P] . 韩国专利： KR20170088660A . 2017-08-02

  机译： 制备用于洗涤含亚麻皮树皮提取物的新鲜蔬菜的洗涤水的方法，以及使用相同的方法减少新鲜蔬菜的微生物的方法

• 5. METHOD FOR PREPARING OF FRESH-CUT SPECIAL-PURPOSE ONION FOR STORAGE [P] . 俄罗斯专利： RU2294085C1 . 2007-02-27

  机译： 鲜切专用洋葱的制备方法

• 1. Effect of Storage Temperature on the Quality of Fresh-cut Cattail [J] . Hesheng HUANG, Haiping WANG, PianPian ZHANG 农业科学与技术（英文版） . 2015,第012期
• 2. Effects of Different Storage Methods and Storage Time on the Quality of Codonopsis pilosula [J] . Shuxian XIAO, Zhaoxia SONG, Yuqiang FANG, 药用植物：英文版 . 2020,第001期
• 3. Study on Browning Degree of Fresh-cut Purple Sweet Potato and its Inhibition during Storage [C] . Lu Gao, Keda Li, Minpeng Zhu, International Conference onanufacturing Science and Engineering . 2013
• 4. Postharvest Characterization of Kale (Brassica oleracea L. var acephala DC.): A Study of the Impact of Leaf Maturity, Fresh-Cut Preparation and Storage Conditions. [D] . Albornoz, Karin. 2014
• 5. Optimization of leukocyte-poor platelet-rich plasma preparation: a validation study of leukocyte-poor platelet-rich plasma obtained using different preparer storage and activation methods [O] . Naoya Kikuchi, Tomokazu Yoshioka, Yu Taniguchi, 2019
• 6. Effect of Cooking Methods on Bioactive Compounds of Eggplant (Solanum melongena L.) and its Use in Preparing and Evaluating Frozen Baba Ghanoush Product During Storage [O] . Dalia H. Eshra, Hayam H. Mohamed, Jehan I. Saber, 2021
• 7. LUNINESCENCE, INFRARED RESPONSE AND ENERGY STORAGE OF VARIOUS LUMINESCENT MATERIALS IN RELATION TO PREPARATIVE METHODS AND CONDITIONS [R] . Hartmut P. Kallmann 1965

• 1. Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride [J] . Eleni Manolopoulou ,Theodoros Varzakas . 食品与营养科学（英文） . 2011,第9期
• 2. Effects of fi lleting methods on composition, gelling properties and aroma profi le of grass carp surimi [J] . Liu Shi ,Tao Yin ,Qilin Huang . 食品科学与人类健康（英文） . 2021,第3期
• 3. Effect of Different Sowing Methods on Growth and Fodder Yield of Switch Grass(Panicum virgatum L.)in Jega Semi-arid Zone of Kebbi State,Nigeria [J] . Misbau Alaba Muftau ,Bello Shehu Malami ,Umar Yushau Gwamba . 农业科学与技术：A . 2020,第001期
• 4. 冰温贮藏下鲜切菠菜品质变化的动力模型 [C] . Wang chao ,王超 ,Liu Bin . 第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会 . 2014
• 5. 贮藏温度与热处理对鲜切火龙果贮藏品质的影响 [A] . 刘娟 . 2017