Guest editorial: Special Issue of Agrofood Quality
Author:
Affiliation:
1. College of Agriculture & Biotechnology, Zhejiang University , Zijingang Campus, Hangzhou , China
2. College of Food Science and Technology, Shanghai Ocean University , Shanghai, China
Publisher
Oxford University Press (OUP)
Link
https://academic.oup.com/fqs/advance-article-pdf/doi/10.1093/fqsafe/fyae035/58443747/fyae035.pdf
Reference30 articles.
1. Targeting ripening regulators to develop fruit with high quality and extended shelf life;Adaskaveg;Current Opinion in Biotechnology,2023
2. Can natural preservatives serve as a new line of protective technology against bacterial pathogens in meat and meat products;Cheng;Food Quality and Safety,2024
3. Anthocyanin treatment delays the senescence of blueberry fruit by regulating abscisic acid and anthocyanin synthesis processes;Dai;Food Quality and Safety,2024
4. A novel edible packaging film based on chitosan incorporated with persimmon peel extract for the postharvest preservation of banana;Hu;Food Quality and Safety,2022
5. Effects of fruit bagging on the physiochemical changes of grapefruit (Citrus paradisi);Jiang;Food Quality and Safety,2022
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