Effect of 1‐MCP coupling with carbon dioxide treatment on antioxidant enzyme activities and quality of fresh‐cut Fuji apples

Autor:	Yunfeng Hu, Yicheng Hao, Zengyu Wei, Hanyuan Cui, Yuexiang Zhan
Rok vydání:	2020
Předmět:	chemistry.chemical_classification Antioxidant Chemistry General Chemical Engineering medicine.medical_treatment Inorganic chemistry General Chemistry Coupling (electronics) chemistry.chemical_compound Quality (physics) Enzyme Carbon dioxide medicine Food Science
Zdroj:	Journal of Food Processing and Preservation. 44
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.14903
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9419821ed7e0b6b77f4e7b421261915e https://doi.org/10.1111/jfpp.14903 Zobrazit plný text záznamu