Effects of postharvest hot water treatment on active oxygen metabolism and antioxidative substances in green peppers during low temperature storage

SHAO Tingting, ZHANG Min, LIU Wei, JIANG Xue, ZHAO Yuxuan, HAO Shuang, LI Jianguo, LU Ying

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 133-139.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (12) : 133-139. DOI: 10.13995/j.cnki.11-1802/ts.019328

Effects of postharvest hot water treatment on active oxygen metabolism and antioxidative substances in green peppers during low temperature storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(12): 133-139 https://doi.org/10.13995/j.cnki.11-1802/ts.019328

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