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

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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