Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

about

Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

Item

http://www.wikidata.org/entity/Q59146162

description

im Januar 2017 veröffentlichter wissenschaftlicher Artikel

@de

wetenschappelijk artikel

@nl

наукова стаття, опублікована у 2017

@uk

name

Comparison of Sodium Acid Sulf ...... Quality of Fresh-Cut Potatoes

@en

Comparison of Sodium Acid Sulf ...... Quality of Fresh-Cut Potatoes

@nl

type

Item

label

Comparison of Sodium Acid Sulf ...... Quality of Fresh-Cut Potatoes

@en

Comparison of Sodium Acid Sulf ...... Quality of Fresh-Cut Potatoes

@nl

prefLabel

Comparison of Sodium Acid Sulf ...... Quality of Fresh-Cut Potatoes

@en

Comparison of Sodium Acid Sulf ...... Quality of Fresh-Cut Potatoes

@nl

P1476

Comparison of Sodium Acid Sulf ...... Quality of Fresh-Cut Potatoes

@en

P2093

Chongde Sun

http://www.w3.org/2001/XMLSchema#string

Qiong Lin

http://www.w3.org/2001/XMLSchema#string

Shuzhen Cheng

http://www.w3.org/2001/XMLSchema#string

Wenqiang Guan

http://www.w3.org/2001/XMLSchema#string

Yajing Xie

http://www.w3.org/2001/XMLSchema#string

Zhidong Wang

http://www.w3.org/2001/XMLSchema#string

P2860

Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices.

Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs.

Factors affecting quality and safety of fresh-cut produce.

Understanding the physiological effects of UV-C light and exploiting its agronomic potential before and after harvest.

Monitoring of phytochemicals in fresh and fresh-cut vegetables: a comparison.

Identification of innovative potential quality markers in rocket and melon fresh-cut produce.

Effects of chemical treatments on fresh-cut papaya.

Effects of UV-C treatment and cold storage on ergosterol and vitamin D2 contents in different parts of white and brown mushroom (Agaricus bisporus).

UV-C treatment on physiological response of potato (Solanum tuberosum L.) during low temperature storage.

Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage

P304

1-7

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1155/2017/5980964

http://www.w3.org/2001/XMLSchema#string

P478

2017

http://www.w3.org/2001/XMLSchema#string

P577

2017-01-01T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime