文献
J-GLOBAL ID:201702281389326916
整理番号:17A0749648
貯蔵中の新鮮カット赤キャベツの酸化防止能,抗酸化酵素活性と色に及ぼすUV-Cの影響【Powered by NICT】
Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage
著者 (7件):
Zhang Jie
(Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China)
,
Yuan Li
(Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China)
,
Liu Wei
(Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China)
,
Lin Qiong
(Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China)
,
Wang Zhidong
(Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China)
,
Guan Wenqiang
(Institute of Food Science and Technology, Ministry of Agriculture, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China)
,
Guan Wenqiang
(Tianjin Key Laboratory of Food Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, 300134, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
52
号:
3
ページ:
626-634
発行年:
2017年
JST資料番号:
B0863A
ISSN:
0950-5423
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)