Effect of different concentrations of ozone treatment on quality and texture of crystal grapes during simulated transportation

doi:10.13995/j.cnki.11-1802/ts.022080

JI Ning, WANG Rui, CAO Sen, BA Liangjie, MA Chao, MA Lizhi

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 221-228.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 221-228. DOI: 10.13995/j.cnki.11-1802/ts.022080

Effect of different concentrations of ozone treatment on quality and texture of crystal grapes during simulated transportation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(3): 221-228 https://doi.org/10.13995/j.cnki.11-1802/ts.022080

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Received	Published
2018-08-24	2020-02-15
Issue Date
2020-03-13

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