Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles-Reference-Cited by-同舟云学术

Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles

Published:2021-12 Issue: Volume:365 Page:130489
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ge Lihong,Lai Haimei,Huang Yuli,Wang Yali,Li Yanshu,Zhu Shiyu,Shi Qiao,Li Huajia,Zhu Yongqing,Zhao Nan

Funder

National Natural Science Foundation of China

Sichuan Province Department of Science and Technology

Yunnan Provincial Science and Technology Department

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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