不同高氧预处理时间对枸杞鲜果贮藏保鲜作用比较.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 7, p. 130, doi. 10.13982/j.mfst.1673-9078.2023.7.1000
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- Article
Works matching AU 侯双迪
Results: 7
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1‐MCP 浓度对枸杞在低温贮藏期间品质的 影响.
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- Food Research & Development, 2024, v. 45, n. 14, p. 52, doi. 10.12161/j.issn.1005‐6521.2024.14.008
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- Article
3
高浓度 CO<sub>2</sub> 应激调控对秋季鲜枸杞 贮藏品质的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 70, doi. 10.12161/j.issn.1005-6521.2023.20.010
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- Article
4
1-MCP 熏蒸与高氧预处理对鲜枸杞贮藏 品质的影响.
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- Food Research & Development, 2023, v. 44, n. 10, p. 62, doi. 10.12161/j.issn.1005-6521.2023.10.09
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- Article
5
二氧化氯对'克瑞森无核'葡萄贮藏品质的影响.
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- Storage & Process, 2025, n. 2, p. 30, doi. 10.3969/j.issn.1009-6221.2025.02.004
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- Article
6
高氧应激结合1-甲基环丙烯处理对鲜食枸杞低温贮藏品质的影响.
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- Storage & Process, 2024, n. 12, p. 1, doi. 10.3969/j.issn.1009-6221.2024.12.001
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- Article
7
1-甲基环丙烯结合壳聚糖涂膜处理对青皮 核桃贮藏品质的影响.
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- Storage & Process, 2024, n. 10, p. 27, doi. 10.3969/j.issn.1009-6221.2024.10.004
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- Publication type:
- Article