Effect of High Oxygen Atmosphere Storage on Quality, Antioxidant Enzymes, and DPPH-Radical Scavenging Activity of Chinese Bayberry Fruit-Reference-Cited by-同舟云学术

Effect of High Oxygen Atmosphere Storage on Quality, Antioxidant Enzymes, and DPPH-Radical Scavenging Activity of Chinese Bayberry Fruit

Published:2008-12-18 Issue:1 Volume:57 Page:176-181
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yang Zhenfeng¹,Zheng Yonghua¹,Cao Shifeng¹

Affiliation:

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, the People’s Republic of China, and College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, the People’s Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803007j

Reference30 articles.

1. Effects of superatmospheric oxygen levels on postharvest physiology and quality of fresh fruits and vegetables

2. Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improve the keeping quality of strawberries and raspberries

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