外源核黄素处理对上海青采后品质 及抗氧化活性的影响. (Chinese)
- Resource Type
- Article
- Authors
- 刘雪松; 李韫同; 朱俊臻; 安容慧; 徐晓阳; 李鹏霞
- Source
- Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 17, p127-135, 9p
- Subject
- BOK choy
VITAMIN B2
FOOD additives
EDIBLE greens
GENE expression
BACTERIAL cell surfaces
- Language
- Chinese
- ISSN
- 10026630
Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)