文献
J-GLOBAL ID:201702254285314897
整理番号:17A0311195
グリシンベタインを組み合わせた熱水の影響は冷蔵ビワ果実の低温障害を軽減する【Powered by NICT】
Effect of hot water combined with glycine betaine alleviates chilling injury in cold-stored loquat fruit
著者 (7件):
Zhang Yu
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Jin Peng
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Huang Yuping
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Shan Timin
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Wang Li
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Li Yuanyuan
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Zheng Yonghua
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
資料名:
Postharvest Biology and Technology
(Postharvest Biology and Technology)
巻:
118
ページ:
141-147
発行年:
2016年08月
JST資料番号:
W1912A
ISSN:
0925-5214
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)