Improvement of postharvest quality, enzymes activity and polyphenoloxidase structure of postharvest Agaricus bisporus in response to high voltage electric field-Reference-Cited by-同舟云学术

Improvement of postharvest quality, enzymes activity and polyphenoloxidase structure of postharvest Agaricus bisporus in response to high voltage electric field

Published:2020-08 Issue: Volume:166 Page:111230
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Yan Ming,Yuan Biao,Xie Yao,Cheng Shujie,Huang Huidan,Zhang Wen,Chen Jianqiu,Cao Chongjiang

Funder

National Key Research and Development Program

Agricultural Science and Technology Independent Innovation Funds of Jiangsu Province

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference42 articles.

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2. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins;Amiri;Innov. Food Sci. Emerg.,2019

3. 24-Epibrassinolide treatment regulates broccoli yellowing during shelf life;Cai;Postharvest Biol. Technol.,2019

4. Intervention of transglutaminase in surimi gel under microwave irradiation;Cao;Food Chem.,2018

5. The principles of high voltage electric field and its application in food processing: a review;Dalvi-Isfahan;Food Res. Int.,2016

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