Improved Postharvest Quality and Antioxidant Capacity of Apricot (Prunus armeniaca L. cv. Xiaobai)during Storage at Near Freezing Temperature

被引：0
|
作者：
Cui, Kuanbo [1 ,2 ]
Fan, Xinguang [1 ]
Yang, Zhongqiang [2 ]
Li, Zhongxin [2 ]
Cao, Jiankang [1 ]
Jiang, Weibo [1 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing,100083, China
[2] Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumchi,830091, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 03期
关键词：
D O I：
10.7506/spkx1002-6630-20171129-355
中图分类号：
学科分类号：
摘要：
30
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页码：238 / 244
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