中文

金鹏

Professor Supervisor of Doctorate Candidates

School/Department: Office of Rural Development Institute
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学食品科技学院

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Exogenous chlorogenic acid inhibits quality deterioration in fresh-cut potato slices.

Release time:2024-07-16Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

Food chemistry
Co-author:

You Wanli, Wang Chunfei, Zhang Jinglin, Ru Xueyin, Xu Feng, Wu Zhengguo, Jin Peng, Zheng Yonghua, Cao Shifeng
Document Code:

2c9e868c8fc38a0e018fdbf7af3b0c34
Volume:

446
Page Number:

138866-138866
Translation or Not:

no
Date of Publication:

2024-01-01

Pre One:Hydrogen sulfide retards fruit softening and prevents flesh browning in cold-stored peaches by regulating cell wall-modifying enzymes, phenolic, and proline metabolism

Next One:Calcium chloride treatment maintains quality and enhances antioxidant capacity of fresh-cut carrots through modulating DcCMLs-DcCAMTA3-mediated phenylpropanoid pathway