Changes of Postharvest Quality and Antioxidant Enzyme Activity of Different Fresh Waxy Corn
In order to explore the changes of postharvest quality and antioxidant enzyme activity of different varieties of fresh waxy corn during storage, Jingkenuo 2000, Jingkenuo 768 and Nongkenuo 336 were selected as materials to study the changes of sensory quality, hardness, weight loss rate, color, VC,...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030261 |