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  1. 1
    A New Strategy for Enhancing Postharvest Quality of Sweet Cherry: High-Voltage Electrostatic Field Improves the Physicochemical Properties and Fungal Community

    A New Strategy for Enhancing Postharvest Quality of Sweet Cherry: High-Voltage Electrostatic Field Improves the Physicochemical Properties and Fungal Community por Yanlong Liu, Lulu Zhang, Tan Hu, Qiongyin Liu, Shuya Zhou, Yi Zhao, Abdul-Nabi Jatt, Caili Zhang, Hansheng Gong

    Publicado 2024-11-01
    Ligazón do recurso
    Artigo
  2. 2
    Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

    Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage por Chaoqi Zhang, Yunfan Wang, Mengxin Wang, Yanhui Kong, Xiulian Li, Danliangmin Song, Xiangquan Zeng, Yanqing Yang, Xinguang Fan, Hansheng Gong

    Publicado 2024-12-01
    Ligazón do recurso
    Artigo
  3. 3
    Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

    Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice por Bin Liang, Xue Bai, Yunfan Wang, Xiaohe Li, Yanhui Kong, Xiulian Li, Xiangquan Zeng, Wenli Liu, Huamin Li, Shuyang Sun, Hansheng Gong, Xinguang Fan

    Publicado 2024-12-01
    Ligazón do recurso
    Artigo

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