The microbiome and typical pathogen multiplication, qualities changes of baoxing yam at different storage temperatures-Reference-Cited by-同舟云学术

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The microbiome and typical pathogen multiplication, qualities changes of baoxing yam at different storage temperatures

Published:2023-10 Issue: Volume:188 Page:115402
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gao Jia^ORCID,Hu Xuemei,Xiao Renjie,Luo Fangyao,Tang Yueming,Luo Jinhong,Guo Mei

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Efficacy of lemon juice ogi-steep liquor in the reduction of aflatoxigenic fungi growth during processing of dried sliced yam;Ajayeoba;LWT--Food Science and Technology,2019

2. Effect of postharvest transport and storage on color and firmness quality of tomato;Al Dairi;Horticulturae,2021

3. The origins of yam cultivation;Alexander,1969

4. Shelf life prediction and kinetics of quality changes in pineapple (Ananas comosus) varieties at different storage temperatures;Ali;Horticulturae,2022

5. Effect of genotype, raw-material storage time and cut type on native potato suitability for fresh-cut elaboration;Ana;Postharvest Biology and Technology,2017

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The kinetic study on key quality and microbial content of fresh-cutting Chinese yams (Dioscorea opposita Thunb.) at different storage temperatures;Journal of Stored Products Research;2024-02

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