Preparation of Solid Chlorine Dioxide Slow-release Preservative and Its Preservation Effect on Fresh-cut Broccoli

被引：0
|
作者：
Zhang, Yuping [1 ,2 ]
Jia, Weiliang [1 ,3 ]
Meng, Lun [4 ]
Li, Xingkai [5 ]
Li, Fanbin [5 ]
Zhou, Qingxin [1 ]
Gong, Zhiqing [1 ]
Cui, Wenjia [1 ]
Shi, Junyan [1 ]
Wang, Wenliang [1 ]
Wang, Yansheng [1 ]
机构：
[1] Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan,250100, China
[2] College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin,300450, China
[3] College of Food Science and Engineering, Shandong Agricultural University, Taian,271000, China
[4] Shandong Shike Modern Agriculture Investment Co., Ltd., Heze,274018, China
[5] Yuncheng County Liji Town Agricultural Development Service Center, Heze,274712, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 20期
关键词：
D O I：
10.13386/j.issn1002-0306.2023110159
中图分类号：
学科分类号：
摘要：
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页码：312 / 319
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