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期刊名称

international food research journal(1)

关键词

fresh-cut chinese yam; uv-c treatment; enzymatic browning; microbial growth(1)

作者

Zhao, L. AND Zhao, X. AND Ma, Y. AND Wang, D. AND Zhao, L. AND Zhang, Y.(0)

机构

beijing acad agr & forestry sci, key lab vegetable postharvest proc, beijing key lab agr prod fruits & vegetables pres, 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)
zhang zhongjing coll chinese med, nanyang inst technol, changjiang rd 80, nanyang 473004, henan, peoples r china(1)

年份

2021(1)

科研产出

条件:

资源类型: 外文期刊

作者:Zhao, L.(精确检索)

作者:Zhao, X.(精确检索)

作者:Ma, Y.(精确检索)

作者:Wang, D.(精确检索)

作者:Zhao, L.(精确检索)

作者:Zhang, Y.(精确检索)

排序方式：

1Reduction of enzymatic browning of fresh-cut Chinese yam (Dioscorea opposita) by UV-C treatment

作者： Zhao, L.; Zhao, X.; Ma, Y.; Wang, D.; Zhao, L.; Zhang, Y.; SCI

机构： Beijing Acad Agr & Forestry Sci, Key Lab Vegetable Postharvest Proc, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Beijing Vegetable Res Ctr,Minist Agr & Rural Affa, Beijing 100097, Peoples R China; Zhang Zhongjing Coll Chinese Med, Nanyang Inst Technol, Changjiang Rd 80, Nanyang 473004, Henan, Peoples R China; Longda Food Grp Co Ltd, Laiyang 265231, Shandong, Peoples R China;

来源：INTERNATIONAL FOOD RESEARCH JOURNAL

关键词： fresh-cut Chinese yam; UV-C treatment; enzymatic browning; microbial growth

年份：2021