Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut "Xuebai" Cauliflowers.

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作者： Bingyu,Mu ^[1] ; Jianxin,Xue ^[1] ; Shujuan,Zhang ^[1] ; Zezhen,Li ^[2]

作者单位： College of Agricultural Engineering, Shanxi Agricultural University, Jinzhong 030801, China. ^[1] College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China. ^[2]

关键词 calcium chloride factor analysis fresh-cut cauliflower quality storage period temperature

DOI 10.3390/foods11030442

PMID 35159592

发布时间 2022-02-19

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Foods (Basel, Switzerland)

2022年11卷3期

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Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut "Xuebai" Cauliflowers.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Effects of the Use of Different Temperature and Calcium Chloride Treatments during Storage on the Quality of Fresh-Cut "Xuebai" Cauliflowers.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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