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	Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit
	Li, Xiaoan; Li, Meilin; Ji, Nana; Jin, Peng; Zhang, Jianhao; Zheng, Yonghua; Zhang, Xinhua; Li, Fujun
刊名	LWT-FOOD SCIENCE AND TECHNOLOGY
	2019
卷号	115
关键词	Cold plasma Fresh-cut pitaya fruit Phenolic compounds Reactive oxygen species Energy status
DOI	10.1016/j.lwt.2019.108447
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/4556344
专题	山东大学
作者单位	Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peop
推荐引用方式 GB/T 7714	Li, Xiaoan,Li, Meilin,Ji, Nana,et al. Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2019,115.
APA	Li, Xiaoan.,Li, Meilin.,Ji, Nana.,Jin, Peng.,Zhang, Jianhao.,...&Li, Fujun.(2019).Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit.LWT-FOOD SCIENCE AND TECHNOLOGY,115.
MLA	Li, Xiaoan,et al."Cold plasma treatment induces phenolic accumulation and enhances antioxidant activity in fresh-cut pitaya (Hylocereus undatus) fruit".LWT-FOOD SCIENCE AND TECHNOLOGY 115(2019).

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