馬鈴薯淀粉基涂膜液對早酥梨保鮮效果的影響本科論文開題報(bào)告(文件)
【正文】 參考文獻(xiàn)[1]張海霞,畢陽,、呼吸強(qiáng)度和品質(zhì)的影響[J].食品工業(yè)科技,2009,30(10):298300.[2]于輝,陳海光,[J].安徽農(nóng)業(yè)科學(xué),2010,38( 22) : 12002 12004. [3]Javier N., Khalid Z., starch edible films to control oxidative rancidity of polyunsaturated lipids: effects of film position, thickness and water activity[J].International Journal of Food Science and Technology, 2009,44:13601366.[4]王昕,李建橋,[J].農(nóng)業(yè)工程學(xué)報(bào),2004,20(2): 284287.[5]Lorena .,Pereira of an edible starch coating for minimally processed strawberry[J].Food Bioprocess Technol,2010, 3: 834842.[6]Orapin K., Natta L., Phurisa T., etal. Effect of starchbased edible coatings on quality of minimally processed pummelo (Citrus maxima Merr.),2009,4: 3435.[7]David A. B.,Valeriano wall metabolism during maturation,ripening and senescence of peach fruit[J] .Journal of Experimental Botany, 2004, 55: 20292039[8]Golias J., Bejeek L., Gratz P et a1. Mechanical resonance method for evaluation of peach fruit firmness[J]. Hortseience, 2003, 30: 16.[9]David A. B., Valeriano ., et al. Cell wall metabolism during maturation , ripening and senescence of peach fruit[J] .Journal
環(huán)評公示相關(guān)推薦
鄂ICP備17016276號-1