Effects of storage temperatures on browning and active oxygen metabolism of different green husk tissues and kernel quality of walnut fruit during cold storage

ZHONG Zixuan, GAO Menglu, MA Wenrui, YAN Jinjiao, MA Yanping, LIU Chaobin

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (11) : 261-269.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (11) : 261-269. DOI: 10.13995/j.cnki.11-1802/ts.035788

Effects of storage temperatures on browning and active oxygen metabolism of different green husk tissues and kernel quality of walnut fruit during cold storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(11): 261-269 https://doi.org/10.13995/j.cnki.11-1802/ts.035788

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