Effect of intermittent heat treatment on chilling injury and active oxygen metabolism of zucchini under low temperature adversity

doi:10.13995/j.cnki.11-1802/ts.028180

DONG Guijun, QIAO Yongjin, LIU Hongru, WANG Chunfang, LIU Chenxia, LIU Shuze

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 160-167.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (12) : 160-167. DOI: 10.13995/j.cnki.11-1802/ts.028180

Effect of intermittent heat treatment on chilling injury and active oxygen metabolism of zucchini under low temperature adversity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(12): 160-167 https://doi.org/10.13995/j.cnki.11-1802/ts.028180

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Received	Revised	Published
2021-06-07	2021-07-20	2022-06-25
Issue Date
2022-07-15

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