Lv1
28 积分 2023-09-09 加入
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage
11天前
已完结
Assessment of the effect of ascorbic acid, sodium isoascorbate and calcium ascorbate treatments on the browning and wound healing process of fresh-cut potatoes
11天前
已完结
Effects of gamma irradiation on aflatoxin B1 levels in soybean and on the properties of soybean and soybean oil
13天前
已完结
Wounding Stress Increases the Phenolic Content and Antioxidant Capacity of Purple-Flesh Potatoes (Solanum tuberosum L.)
13天前
已完结
Pre-cut L-cysteine treatment inhibited the browning of fresh-cut apples by regulating enzyme activities and amino acid levels
14天前
已完结
Effect of the precutting process on sanitizing treatments for reducing pathogens in vegetables
14天前
已完结
Effects of pre‐cutting treatments and combination drying with different orders on drying characteristics and physicochemical properties of Lentinula edodes
14天前
已完结
Integrated transcriptomic and metabolomic analysis of cultivar differences provides insights into the browning mechanism of fresh-cut potato tubers
14天前
已完结
The combined impact of calcium lactate with cysteine pretreatment and perforation‐mediated modified atmosphere packaging on quality preservation of fresh‐cut ‘Romaine’ lettuce
14天前
已完结
皖公网安备34019202002308
