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	Effect of lactic acid bacteria on the postharvest properties of fresh lotus root
	JunshengLi; JinBai; ShuyiLi; ZhenzhouZhu; YangYi; HongxunWang; OlusolaLamikanra
刊名	Postharvest Biology and Technology
	2020
卷号	160期号:Volume 160页码:110983-
关键词	Lotus root Polyphenol Lactic acid bacteria Browning Texture property
ISSN号	0925-5214
DOI	10.1016/j.postharvbio.2019.110983
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5597921
专题	武汉轻工大学
作者单位	College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
推荐引用方式 GB/T 7714	JunshengLi,JinBai,ShuyiLi,et al. Effect of lactic acid bacteria on the postharvest properties of fresh lotus root[J]. Postharvest Biology and Technology,2020,160(Volume 160):110983-.
APA	JunshengLi.,JinBai.,ShuyiLi.,ZhenzhouZhu.,YangYi.,...&OlusolaLamikanra.(2020).Effect of lactic acid bacteria on the postharvest properties of fresh lotus root.Postharvest Biology and Technology,160(Volume 160),110983-.
MLA	JunshengLi,et al."Effect of lactic acid bacteria on the postharvest properties of fresh lotus root".Postharvest Biology and Technology 160.Volume 160(2020):110983-.

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