Effects of short time heat treatment on chilling injury and reactive oxygen metabolism in different parts of cucumber under low temperature

doi:10.13995/j.cnki.11-1802/ts.022533

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

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 180-187.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (7) : 180-187. DOI: 10.13995/j.cnki.11-1802/ts.022533

Effects of short time heat treatment on chilling injury and reactive oxygen metabolism in different parts of cucumber under low temperature

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(7): 180-187 https://doi.org/10.13995/j.cnki.11-1802/ts.022533

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Received	Published
2019-10-13	2020-04-15
Issue Date
2020-05-19

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