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鲜切西兰花保鲜技术研究进展(5)
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摘要:(5):234-237. [16] 王宏延,曾凯芳,贾凝,等.不同质量浓度臭氧化水对鲜切西兰花贮藏品质的影响[J].食品科学, 2012,33(2):267-271. [17] WANG D, CHEN L K, MA Y et al.Effect of U
(5):234-237. [16] 王宏延,曾凯芳,贾凝,等.不同质量浓度臭氧化水对鲜切西兰花贮藏品质的影响[J].食品科学, 2012,33(2):267-271. [17] WANG D, CHEN L K, MA Y et al.Effect of UV-C treatment on the quality of fresh-cut lotus (NelumbonuciferaGaertn.) root[J].Food Chemistry, 2019(278):659-644. [18] MARTNEZ-HERNNDEZ G 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]
文章来源:《中学物理》 网址: http://www.zxwlzzs.cn/qikandaodu/2020/0630/336.html
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