Effect of Ginger Essential Oil Emulsion Coating on the Preservation of Tender Ginger

被引：0
|
作者：
Lü, Hanjia [1 ]
Li, Yuncheng [1 ,2 ]
Li, Qingzhou [1 ]
Chen, Chuan [1 ]
Liu, Dayu [1 ,2 ]
Zhang, Fei [3 ]
Meng, Fanbing [1 ]
机构：
[1] College of Food and Biological Engineering, Chengdu University, Chengdu,610106, China
[2] China Agricultural University, Sichuan Chengdu Advanced Agricultural & Industrial Institute, Chengdu,610047, China
[3] Sichuan Youzi Youwei Agricultural Development Co. Ltd., Miyi, 617200, China
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 24期
关键词：
Compendex;
D O I：
10.7506/spkx1002-6630-20240527-215
中图分类号：
学科分类号：
摘要：
Spoilage
引用
收藏
页码：202 / 211
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