Mechanism of heat treatment to improve the active oxygen scavenging ability of postharvest vegetables during low temperature storage

HU Junru; ZHANG Min

doi:10.13995/j.cnki.11-1802/ts.026053

HU Junru, ZHANG Min

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 269-276.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 269-276. DOI: 10.13995/j.cnki.11-1802/ts.026053

Mechanism of heat treatment to improve the active oxygen scavenging ability of postharvest vegetables during low temperature storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(12): 269-276 https://doi.org/10.13995/j.cnki.11-1802/ts.026053

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Received	Revised	Published
2020-10-31	2020-12-09	2021-06-25
Issue Date
2021-07-22

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