Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage-Reference-Cited by-同舟云学术

Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage

Published:2016-12-29 Issue:3 Volume:52 Page:626-634
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhang Jie¹,Yuan Li¹,Liu Wei¹,Lin Qiong¹,Wang Zhidong¹,Guan Wenqiang¹²

Affiliation:

1. Institute of Food Science and Technology, Ministry of Agriculture; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture; Beijing 100193 China

2. Tianjin Key Laboratory of Food Biotechnology and Food Sciences; Tianjin University of Commerce; Tianjin 300134 China

Funder

Scientific and Technological Innovation program of the Chinese Academy of Agricultural Sciences

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13315/fullpdf

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