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机译:鲜切“ Big Top”油桃的采后性能受到化学防腐剂夹杂和在改良气氛下包装的影响
Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy;
Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy;
Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy;
Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy;
Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy;
Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy;
Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy;
Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy;
Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy;
Antioxidant activity; microbial growth; minimally processed products; modified atmosphere packaging; polygalacturonase; polyphenols; sugars; visual quality;
机译:冷藏或空气包装的冷藏鲜切大油桃的品质,感官和挥发性成分
机译:改良的大气包装和高锰酸钾处理可延长油桃的采后寿命
机译:1-甲基环丙烯(1-MCP)和气调包装对油桃果实采后贮藏品质的影响
机译:鲜切卷心莴苣的气调包装保鲜研究
机译:使用包装设计模型确定气调包装和辐照对鲜切哈密瓜的感官特性,微生物学,质地和颜色的影响
机译:乳过氧化物酶系统乳清蛋白涂层和气调包装对派克鲈鱼片的微生物化学和感官特性的综合影响
机译:在常规和惰性气体富集的改性气氛包装下储存鲜切豆瓣的采后质量变化