Quality Characteristics of Low-Dose Electron Beam Irradiated-Imported Navel Orange during Storage at Low Temperature (3°C)
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201506565684504.pdf
Reference29 articles.
1. The Rhodotron, a new 10 MeV, 100 kW, cw metric wave electron accelerator
2. Effect of Electron Beam Irradiation on the Microbial Safety and Qualities of Sliced Dried Squid
3. Residual Characteristics of Methyl Bromide and Hydrogen Cyanide in Banana, Orange, and Pineapple
4. Bioactive phenolics and antioxidant propensity of flavedo extracts of Mauritian citrus fruits: Potential prophylactic ingredients for functional foods application
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Biological Activities of Fermented Rosmarinus officinalis L. Extracts and Application for Cosmetic Ingredient;Journal of the Korean Society of Food Science and Nutrition;2024-07-31
2. Quality Characteristics of Low-Dose X-Ray-Irradiated Imported Navel Oranges during Storage under Low Temperature (3℃);Journal of the Korean Society of Food Science and Nutrition;2016-02-29
3. Quality changes and factors in Valencia oranges during storage under different temperatures;Korean Journal of Food Preservation;2015-10
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