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	Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment
	Xu, Haishan; Ding, Shenghua; Zhou, Hui; Yi, Youjin; Deng, Fangming; Wang, Rongrong*
刊名	International Journal of Food Properties
	2019
卷号	22期号:1页码:1475-1491
关键词	Peppers hydrothermal calcium chloride qualities enzymes storage
ISSN号	1094-2912
DOI	10.1080/10942912.2019.1653909
URL标识	查看原文
WOS记录号	WOS:000486479500001
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5130596
专题	湖南农业大学
作者单位	1.[Yi, Youjin 2.Deng, Fangming 3.Wang, Rongrong 4.Xu, Haishan 5.Zhou, Hui] Hunan Agr Univ, Coll Food Sci & Technol, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.
推荐引用方式 GB/T 7714	Xu, Haishan,Ding, Shenghua,Zhou, Hui,et al. Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment[J]. International Journal of Food Properties,2019,22(1):1475-1491.
APA	Xu, Haishan,Ding, Shenghua,Zhou, Hui,Yi, Youjin,Deng, Fangming,&Wang, Rongrong*.(2019).Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment.International Journal of Food Properties,22(1),1475-1491.
MLA	Xu, Haishan,et al."Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment".International Journal of Food Properties 22.1(2019):1475-1491.

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