文献
J-GLOBAL ID:201802218244843724
整理番号:18A0466754
2成熟段階と機構におけるバナナ果実の低温障害に及ぼすCaCl_2,イソアスコルビン酸ナトリウムおよび1-メチルシクロプロペンの調節効果【Powered by NICT】
Regulatory effects of CaCl2, sodium isoascorbate, and 1-methylcyclopropene on chilling injury of banana fruit at two ripening stages and the mechanisms involved
著者 (5件):
Jiao Wenxiao
(College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, 17 Qinghuadonglu Road, Beijing, 100083, People’s Republic of China)
,
Xi Yu
(College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, 17 Qinghuadonglu Road, Beijing, 100083, People’s Republic of China)
,
Cao Jiankang
(College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, 17 Qinghuadonglu Road, Beijing, 100083, People’s Republic of China)
,
Fan Xinguang
(College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, 17 Qinghuadonglu Road, Beijing, 100083, People’s Republic of China)
,
Jiang Weibo
(College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, 17 Qinghuadonglu Road, Beijing, 100083, People’s Republic of China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
42
号:
2
ページ:
ROMBUNNO.13442
発行年:
2018年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)