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期刊名称

international journal of food science and technology(1)

关键词

anti-browning; individual phenolic compounds; membrane integrity; nmri analysis; potato slices(1)

作者

Zhao, Wenting AND Wang, Yue AND Ma, Yue AND Zhao, Xiaoyan AND Liang, Hao(0)

机构

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

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资源类型: 外文期刊

作者:Zhao, Wenting(精确检索)

作者:Wang, Yue(精确检索)

作者:Ma, Yue(精确检索)

作者:Zhao, Xiaoyan(精确检索)

作者:Liang, Hao(精确检索)

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1Effect of vacuum impregnation on enzymatic browning of fresh-cut potatoes during refrigerated storage

作者： Zhao, Wenting; Wang, Yue; Ma, Yue; Zhao, Xiaoyan; Liang, Hao; SCI

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

来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

关键词： anti-browning; individual phenolic compounds; membrane integrity; NMRI analysis; potato slices