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浏览/检索结果: 共3条，第1-3条 帮助 限定条件 学科主题：Food Science & Technology     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Inhibitory of grey mold on green pepper and winter jujube by chlorine dioxide (ClO2) fumigation and its mechanisms 期刊论文 LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 卷号: 100, 页码: 335-340 作者:  Fu, Mao-run;  Zhang, Xiao-min;  Jin, Tong;  Li, Bo-qiang;  Zhang, Zhan-quan 收藏  |  浏览/下载：13/0  |  提交时间：2022/01/06 Chlorine dioxide (ClO2)  Booyds cinerea  Antifungal activity  Membrane damage  Cellular leakage  Green pepper  Winter jujube   Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways 期刊论文 POSTHARVEST BIOLOGY AND TECHNOLOGY, 2019, 卷号: 156 作者:  Wei, Fang;  Fu, Maorun;  Li, Jupeng;  Yang, Xiaoying;  Chen, Qingmin 收藏  |  浏览/下载：15/0  |  提交时间：2022/01/06 Chlorine dioxide  Green pepper  Reddening  Chlorophyll degradation  Carotenoid synthesis   Antioxidant capacities and total phenolic contents of 56 vegetables 期刊论文 JOURNAL OF FUNCTIONAL FOODS, 2013, 卷号: 5, 期号: 1, 页码: 260-266 [Deng, Gui-Fang; Lin, Xi; Gao, Li-Li; Xie, Jie-Feng; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China; [Xu, Xiang-Rong] Chinese Acad Sci, S China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China 收藏  |  浏览/下载：29/0  |  提交时间：2015/01/22 Vegetable  Antioxidant capacity  Phenolic compounds