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Improvement by application of three nanomaterials on flavor quality and physiological and antioxidant properties of tomato and their comparison.

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第一作者： Yuping,Liu

第一单位： Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China.

作者： Yuping,Liu ^[1] ; Rui,Liu ^[1] ; Lin,Cheng ^[1] ; Simin,Yu ^[1] ; Yufan,Nie ^[1] ; Hongjun,Zhang ^[2] ; Jia-Qi,Li ^[1] ; Canping,Pan ^[3] ; Wentao,Zhu ^[1] ; Jinling,Diao ^[1] ; Zhiqiang,Zhou ^[4]

作者单位： Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China. ^[1] Institute for the Control of Agrochemicals, Ministry of Agriculture and Rural Affairs (ICAMA), Beijing, 100125, China. ^[2] Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Haikou, 570311, China. ^[3] Department of Applied Chemistry, China Agricultural University, Yuanmingyuan West Road 2, Beijing, 100193, China. Electronic address: zqzhou@cau.edu.cn. ^[4]

关键词 Antioxidant properties Flavor Nano-Se Nano-TiO(2) and nano-CeO(2)Sugar-acid ratio Tomato Volatiles

医学主题词抗氧化剂(Antioxidants);过氧化氢(Hydrogen Peroxide);纳米结构(Nanostructures);水果(Fruit)

DOI 10.1016/j.plaphy.2023.107834

PMID 37336188

发布时间 2023-08-14

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准确一般字义偏差语意偏离译文作用小提交