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food chemistry(1)

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Jinxiao Cheng AND Xudong Zhang AND Ze Miao AND Hongyu Wang AND Lingling Pang AND Yanfang Pan(0)

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college of food science and engineering, tianjin university of science and technology, tianjin 300457, china(1)
institute of food science and technology, chinese academy of agricultural sciences, beijing 100193, china(1)
western agricultural research center(1)
western agricultural research center, chinese academy of agricultural sciences, changji 831100, china(1)

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2024(1)

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资源类型: 外文期刊

作者:Jinxiao Cheng(精确检索)

作者:Xudong Zhang(精确检索)

作者:Ze Miao(精确检索)

作者:Hongyu Wang(精确检索)

作者:Lingling Pang(精确检索)

作者:Yanfang Pan(精确检索)

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1Hot air treatment alleviates chilling injury of sweet potato tuberous roots by regulating osmoregulatory substances and inducing antioxidant defense system

作者： Jinxiao Cheng; Xudong Zhang; Ze Miao; Hongyu Wang; Lingling Pang; Yanfang Pan; SCIE（2024版） EI（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Western Agricultural Research Center;

来源：Food Chemistry

关键词： Antioxidant enzymes Antioxidant substances Chilling injury Hot air treatment Osmoregulatory substances Sweet potato tuberous roots