Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Yuzhao Lin"'
Autor:
Yuzhao LIN, Zetian PENG, Hongbin CHEN, Zongping ZHENG, Yazhen CHEN, Xuanjing JIANG, Yihui CHEN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 191-200 (2024)
To investigate the inhibitory effects and mechanism of ε-poly-L-lysine (ε-PL) against the Lasiodiplodia theobromae causing fruit rot on postharvest passions, the changes of L. theobromae mycelial growth, conductivity, malonaldehyde content, intrace
Externí odkaz:
https://doaj.org/article/f71a285c62bf4395b5f7c06feef115ad
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100348- (2022)
Compared with the P. longanae-infected longan, the DNP-treated P. longanae-infected fruit represented a higher pulp breakdown index, a higher O2–. production rate, and a higher MDA content, but the lower activities of APX, SOD and CAT, the lower tr
Externí odkaz:
https://doaj.org/article/86e38ee15dfe43109e304a13cd8fac7d
Autor:
Lingwei Shen, Fangxue Chen, Qi Huang, Hongyuan Tan, Yuzhao Ling, Wenxing Qiu, Mingzhu Zhou, Dongyin Liu, Yu Qiao, Lan Wang, Chao Wang, Wenjin Wu
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101464- (2024)
Lighting conditions are an important factor affecting dry-cured products. This study investigated the effects of treatments with different light intensities (0 lx, 1000 lx, 25000 lx) and different light sources including red light, blue light, UV-lig
Externí odkaz:
https://doaj.org/article/bd7e7c3c94244a3187c8fddc06ce6060
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 43-52 (2023)
In order to comprehensive evaluate the effects of different drying pretreatment on the quality and microstructure of yam slices. Fresh sliced yam was pretreated by three different methods: High voltage electrostatic field, ultra-high pressure and fre
Externí odkaz:
https://doaj.org/article/dcd864d03a304c40950ff5d334ccabd0