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Exogenous bamboo pyroligneous acid improves antioxidant capacity and primes defense responses of harvested apple fruit 期刊论文
LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 卷号: 134
作者:  Liu, Xiaoyun;  Li, Jiangkuo;  Cui, Xiaomin;  Ji, Dongchao;  Xu, Yong;  Chen, Tong;  Tian, Shiping
Adobe PDF(4014Kb)  |  收藏  |  浏览/下载：88/0  |  提交时间：2022/03/01
Antioxidant capacity  Bamboo pyroligneous acid  Botrytis cinerea  Defense responses  
Inhibitory of grey mold on green pepper and winter jujube by chlorine dioxide (ClO2) fumigation and its mechanisms 期刊论文
LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 卷号: 100, 页码: 335-340
作者:  Fu, Mao-run;  Zhang, Xiao-min;  Jin, Tong;  Li, Bo-qiang;  Zhang, Zhan-quan;  Tian, Shi-ping
Adobe PDF(2401Kb)  |  收藏  |  浏览/下载：85/0  |  提交时间：2022/01/06
Chlorine dioxide (ClO2)  Booyds cinerea  Antifungal activity  Membrane damage  Cellular leakage  Green pepper  Winter jujube