Effects of different initial body temperatures on low-temperature storage qualityand active oxygen metabolism of hot water treated zucchini fruit

doi:10.13995/j.cnki.11-1802/ts.022395

JIANG Xue, ZHANG Min, ZHAO Yuxuan, HAO Shuang, LI Jiale, HU Junru, GAI Xiaoyang, LI Jianguo

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 231-239.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (5) : 231-239. DOI: 10.13995/j.cnki.11-1802/ts.022395

Effects of different initial body temperatures on low-temperature storage qualityand active oxygen metabolism of hot water treated zucchini fruit

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(5): 231-239 https://doi.org/10.13995/j.cnki.11-1802/ts.022395

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Received	Published
2019-09-27	2020-03-15
Issue Date
2019-11-26

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