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Antioxidant mechanism of a continuous microenvironment regulation system for prolonging the shelf-life of red grapes.
Hu, Wenqing; Gong, Fan; Dong, Qingfeng; Kang, Yongfeng; Zhou, Yan; Liu, Boqiang; Li, Li.
Afiliación
  • Hu W; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Gong F; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Dong Q; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Kang Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Zhou Y; College of Fisheries and Life Science, Shanghai Ocean University, Shanghai, China.
  • Liu B; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
  • Li L; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
J Food Sci ; 88(6): 2496-2511, 2023 Jun.
Article en En | MEDLINE | ID: mdl-37066847
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Eliminación de Residuos / Vitis Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Eliminación de Residuos / Vitis Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: China