Lv1
22 积分 2024-10-10 加入
Comparison of antioxidant properties of dried and fresh daylily flowers and their impact on lipid and protein oxidation during cooking and in vitro digestion of mutton
15小时前
待确认
Effect of cutting styles on quality, antioxidant activity, membrane lipid peroxidation, and browning in fresh-cut potatoes
1个月前
已完结
A combination treatment of slightly acidic electrolyzed water (SAEW) and nisin to alleviate browning development of fresh-cut lettuce
1个月前
已完结
Nitric oxide prevents wound-induced browning and delays senescence through inhibition of hydrogen peroxide accumulation in fresh-cut lettuce
1个月前
已完结
Effect of alternating current electric fields on the preservation of fresh-cut Chinese cabbage and spinach
1个月前
已完结
Widely targeted metabolomics analysis unveils the underlying mechanism of starch/carboxymethyl cellulose-based photodynamic antimicrobial packaging in delaying quality deterioration of snap beans
2个月前
已完结
Role of Phenolic Compounds in Plant-Defensive Mechanisms
2个月前
已完结
Calcium salts and heat treatment for quality retention of fresh-cut ‘Galia’ melon
4个月前
已完结
A Plant Homolog of the Neutrophil NADPH Oxidase gp91phox Subunit Gene Encodes a Plasma Membrane Protein with Ca2+ Binding Motifs
4个月前
已完结
Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite
4个月前
已完结
皖公网安备34019202002308
