Effect of hot water treatment on the changes of antioxidant system and temperature of cucumber during storage

doi:10.13995/j.cnki.11-1802/ts.026929

HU Junru, ZHANG Min, GAI Xiaoyang, LI Jiale, LING Yu, ZHENG Kai, FANG Jiaqi, JIA Miao, LI Qixun

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 241-249.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (3) : 241-249. DOI: 10.13995/j.cnki.11-1802/ts.026929

Effect of hot water treatment on the changes of antioxidant system and temperature of cucumber during storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(3): 241-249 https://doi.org/10.13995/j.cnki.11-1802/ts.026929

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Received	Revised	Published
2021-01-30	2021-03-20	2022-02-15
Issue Date
2022-03-04

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