Research progress on quality changes and preservation technologies of fresh cut onion during storage

doi:10.13995/j.cnki.11-1802/ts.018123

GUAN Qingxin, HU Wenzhong, CHEN Chen, LIU Chenghui, ZHANG Yue, GE Jiahui, SUN Xiaoyuan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 249-254.

PDF(801 KB)

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 249-254. DOI: 10.13995/j.cnki.11-1802/ts.018123

Research progress on quality changes and preservation technologies of fresh cut onion during storage

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(6): 249-254 https://doi.org/10.13995/j.cnki.11-1802/ts.018123

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(801 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Published
2018-06-26	2019-03-25
Issue Date
2019-04-18

Please choose a citation manager

Content to export