Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus-Reference-Cited by-同舟云学术

Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus

Published:2016-04 Issue: Volume:197 Page:436-444
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Yingyin,Tian Ying,Ma Ruonan,Liu Qinghong,Zhang Jue

Funder

Modern Agricultural Industry Technology System Beijing Innovation Team

Peking University Biomed-X Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

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2. Enhancing stability of essential oils by microencapsulation for preservation of button mushroom during postharvest;Alikhani-Koupaei;Food Science & Nutrition,2014

3. Direct non-thermal plasma treatment for the sanitation of fresh corn salad leaves: Evaluation of physical and physiological effects and antimicrobial efficacy;Baier;Postharvest Biology and Technology,2013

4. Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms;Brennan;Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology,2000

5. The effect of sodium metabisulphite on the whiteness and keeping quality of sliced mushrooms;Brennan;Food Science and Technology-Lebensmittel-Wissenschaft & Technologie,1999

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