SCOPUS 정보 검색 플랫폼

Food Technology and Biotechnology

Volumn 42, Issue 2, 2004, Pages 135-139

Effects of hot water immersion on storage quality of fresh broccoli heads

(5) Dong, Huaqiang a Jiang, Yueming b Wang, Yuehua a Liu, Ruang a Guan, Haoning a

a FOSHAN UNIVERSITY (China)

b SOUTH CHINA INSTITUTE OF BOTANY (China)

Author keywords

Broccoli; Hot water immersion; Quality; Storage

Indexed keywords

BROCCOLI; HOT WATER IMMERSION; TRANSPIRATION RATES; CHLOROPHYLL CONCENTRATION; FREEZING INJURY; FUNGAL INFECTION; HIGH-CONTENT; HOT WATER IMMERSIONS; PEROXIDASE ACTIVITIES; STORAGE QUALITY;

ATMOSPHERIC HUMIDITY; CHLOROPHYLL; COLOR; HARVESTING; HEAT TREATMENT; TRANSPIRATION; ENERGY STORAGE; IMAGE QUALITY; WATER;

FOOD PRODUCTS; PLANTS (BOTANY);

BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. ITALICA;

EID: 2642588347 PISSN: 13309862 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (17)

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