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期刊名称

food chemistry(1)

关键词

lotus root; uv-c; browning; enzyme; quality(1)

作者

Wang, Dan AND Chen, Likun AND Ma, Yue AND Zhao, Xiaoyan AND Zhang, Min AND Zhao, Yuwei(0)

机构

beijing acad agr & forestry sci, beijing key lab agr prod fruits & vegetables pres, key lab vegetable postharvest proc, beijing vegetable res ctr,minist agr & rural affa, beijing 100097, peoples r china(1)
longda food grp co ltd, laiyang 265231, shandong, peoples r china(1)

年份

2019(1)

科研产出

条件:

资源类型: 外文期刊

作者:Wang, Dan(精确检索)

作者:Chen, Likun(精确检索)

作者:Ma, Yue(精确检索)

作者:Zhao, Xiaoyan(精确检索)

作者:Zhang, Min(精确检索)

作者:Zhao, Yuwei(精确检索)

排序方式：

1Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root

作者： Wang, Dan; Chen, Likun; Ma, Yue; Zhao, Xiaoyan; Zhang, Min; Zhao, Yuwei; SCI

机构： Beijing Acad Agr & Forestry Sci, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc, Beijing Vegetable Res Ctr,Minist Agr & Rural Affa, Beijing 100097, Peoples R China; Longda Food Grp Co LTD, Laiyang 265231, Shandong, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Lotus root; UV-C; Browning; Enzyme; Quality

年份：2019