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：

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D O I：

10.13386/j.issn1002-0306.2023110159

中图分类号：

学科分类号：

摘要：

引用

页码：312 / 319

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