Improving quality and antioxidant capacity of nectarine by forced-air precooling during storage and transportation

doi:10.13995/j.cnki.11-1802/ts.024689

JIAO Xuan, GAO Yang, GAO Zhenfeng, ZHANG Xinxian, FENG Zhihong, ZHANG Lixin, BAI Yuhao

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 173-179.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (22) : 173-179. DOI: 10.13995/j.cnki.11-1802/ts.024689

Improving quality and antioxidant capacity of nectarine by forced-air precooling during storage and transportation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(22): 173-179 https://doi.org/10.13995/j.cnki.11-1802/ts.024689

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Received	Revised	Published
2020-06-09	2020-06-27	2020-11-25
Issue Date
2020-12-11

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