文献
J-GLOBAL ID:201702262164253799
整理番号:17A0369608
新鮮カットピタヤ果実の品質と抗酸化活性に及ぼす切削スタイルの影響【Powered by NICT】
Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit
著者 (6件):
Li Xiaoan
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China)
,
Long Qinghong
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China)
,
Gao Fan
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China)
,
Han Cong
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China)
,
Jin Peng
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China)
,
Zheng Yonghua
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China)
資料名:
Postharvest Biology and Technology
(Postharvest Biology and Technology)
巻:
124
ページ:
1-7
発行年:
2017年
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)