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鲜切西兰花保鲜技术研究进展(11)
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摘要:B, GMEZ P A, PRADAS I, et al. Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi?broccoli[J]. Postharvest Biology Technology,2011,62(3):327-337.[19] MARTNEZHERNNDEZ G B, HUERTA
B, GMEZ P A, PRADAS I, et al. Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi?broccoli[J]. Postharvest Biology & Technology,2011,62(3):327-337.[19] MARTNEZHERNNDEZ G B, HUERTAS J P, NAVARRORICO J, et al. Inactivation kinetics of foodborne pathogens by UV-C radiation and its subsequent growth in fresh-cut kailan-hybrid broccoli[J].Food Microbiology,2015,46:263-271.[20] MARTNEZ-HERNNDEZ G B, NAVARRO-RICO J, GMEZ P A, et al. Combined sustainable sanitising treatments to reduceEscherichiacoli, andSalmonella,Enteritidisgrowth on fresh-cut kailan-hybrid broccoli[J]. Food Control, 2015, 47: 312-317.[21] MARTNEZHERNNDEZ G B, ARTéS-HERNN-DEZFRANCISCO,PERLA GMEZ, et al. Combination of electrolysed water, UV-C and superatmospheric O2packaging for improving fresh-cut broccoli quality[J].Postharvest Biology and Technology, 2013, 76:125-134.[22] CYRELYS C, LAFARGA T, AGUIL-AGUAYO I, et al. Decontamination of fresh-cut broccoli with a water-assisted UV-C technology and its combination with peroxyacetic acid[J]. Food Control,2018,93:92-100.[23] ZHANA L, LI Y, PANG L. Combination of light exposure and low temperature in preserving quality and extending shelf-life of fresh-cut broccoli (BrassicaoleraceaL.)[J]. Postharvest Biology & Technology,2012, 72(5):76-81.[24] 詹丽娟,魏国强,乔明武,等.光照处理提高鲜切西兰花贮藏品质[J].食品科学, 2012, 33(14):296-300.[25] 张翠翠,马亚丹,李林杰,等. 可溶性糖介导的荧光照射延缓鲜切西兰花衰老黄化[J].食品科学,2019,40(9).[26] GAO J, ZHU Y Q, LUO F Y. Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh-cut Chinese yam[J]. Food Science & Nutrition,2018,6(4):998-1 005.[27] 韩俊华,周君一,牛天贵,等.乙醇对鲜切西兰花抗氧化酶及叶绿体超微结构的影响[J].食品科学,2008, 29(3):283-287.[28] 王慧倩,郑聪,王华东,等.乙醇熏蒸处理对鲜切西兰花活性成分和抗氧化活性的影响[J].食品科学,2014, 35(16):250-254.[29] 冯晓汀, 刘洪丽,吴秀,等.乙醇对鲜切西兰花品质及其生理、生化代谢的影响[J].食品科学技术学报, 2015, 33(6):18-23.[30] 唐偲雨,周金源,张玲,等.不同清洗方式对鲜切马铃薯品质的影响[J].西南农业学报,2015, 28(3):1 268-1 272.[31] 乔永祥,谢晶,雷昊,等.复合清洗方式对鲜切散叶生菜品质的影响[J].包装工程,2017,38(11):11-16.[32]
文章来源:《中学物理》 网址: http://www.zxwlzzs.cn/qikandaodu/2020/0630/336.html
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