Effect of different high oxygen treatments on preservation of seedless long jujube in low temperature storage-Reference-Cited by-同舟云学术

Effect of different high oxygen treatments on preservation of seedless long jujube in low temperature storage

Published:2019-12-02 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Xu Mengjun¹^ORCID,Pan Yanfang¹^ORCID,Leng Juncai¹,Li Hui¹^ORCID,Li Xihong¹^ORCID

Affiliation:

1. Laboratory of Food Nutrition and Safety Ministry of Education College of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China

Funder

Research and Development

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14314

Reference33 articles.

1. Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup

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3. High oxygen modified atmosphere packaging for fresh prepared produce;Day B. P. F.;Postharvest News and Information,1996

4. Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)

5. Physico-chemical properties and antioxidant capacity of different jujube (Ziziphus jujuba Mill.) cultivars grown in loess plateau of China

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