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	UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries
	Li, Meilin; Li, Xiaoan; Han, Cong; Ji, Nana; Jin, Peng; Zheng, Yonghua
刊名	POSTHARVEST BIOLOGY AND TECHNOLOGY
	2019
卷号	156
关键词	UV-C treatment Fresh-cut strawberries Phenolic compounds Reactive oxygen species
DOI	10.1016/j.postharvbio.2019.110945
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4556066
专题	山东大学
作者单位	Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China.
推荐引用方式 GB/T 7714	Li, Meilin,Li, Xiaoan,Han, Cong,et al. UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY,2019,156.
APA	Li, Meilin,Li, Xiaoan,Han, Cong,Ji, Nana,Jin, Peng,&Zheng, Yonghua.(2019).UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries.POSTHARVEST BIOLOGY AND TECHNOLOGY,156.
MLA	Li, Meilin,et al."UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries".POSTHARVEST BIOLOGY AND TECHNOLOGY 156(2019).

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