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期刊名称

food bioscience(1)

关键词

garlic cloves; storage temperature; key enzymes; physicochemical properties; volatile compounds(1)

作者

Wang, Bingjie AND Zhang, Lihua AND Zong, Wei AND Jiang, Pengfei AND Wang, Zhaogai(0)

机构

henan acad agr sci, agr prod proc ctr, zhengzhou 450002, henan, peoples r china(1)
zhengzhou univ light ind, coll food & bioengn, zhengzhou 450001, henan, peoples r china(1)

年份

2025(1)

科研产出

条件:

资源类型: 外文期刊

作者:Wang, Bingjie(精确检索)

作者:Zhang, Lihua(精确检索)

作者:Zong, Wei(精确检索)

作者:Jiang, Pengfei(精确检索)

作者:Wang, Zhaogai(精确检索)

排序方式：

1Key enzymes, physicochemical properties and volatile compounds in garlic (Allium sativum L.) cloves at different storage temperatures

作者： Wang, Bingjie; Zhang, Lihua; Zong, Wei; Jiang, Pengfei; Wang, Zhaogai; SCI

机构： Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450001, Henan, Peoples R China; Henan Acad Agr Sci, Agr Prod Proc Ctr, Zhengzhou 450002, Henan, Peoples R China;

来源：FOOD BIOSCIENCE

关键词： Garlic cloves; Storage temperature; Key enzymes; Physicochemical properties; Volatile compounds

年份：2025