The effect of cyclic irradiation of low intensity UV-A on quality and antioxidantcapacity of fresh-cut spinach at 4 ℃

YU Jie, ZHANG Yuchen, XIE Jing

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 139-146.

PDF(3247 KB)
PDF(3247 KB)
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (21) : 139-146. DOI: 10.13995/j.cnki.11-1802/ts.021379

The effect of cyclic irradiation of low intensity UV-A on quality and antioxidantcapacity of fresh-cut spinach at 4 ℃

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

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(21): 139-146 https://doi.org/10.13995/j.cnki.11-1802/ts.021379

References

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

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(3247 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉