Effects of Pressurized Argon and Krypton Treatments on the Quality of Fresh White Mushroom (&lt;

Effects of Pressurized Argon and Krypton Treatments on the Quality of Fresh White Mushroom (<

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：sisi22

【摘要】

：

Effects of argon, krypton and their mixed pressure treatments on the quality of white mushrooms were studied during 9 days of storage at 4℃. Among all treatmen

【作者】

：

Camel Lagnika Min Zhang Mohana

【机构】

：

StateKeyLaboratoryofFoodScienceandTechnology,StateKeyLaboratoryofFoodScienceandTechnology,EcoleNatio

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2013年12期

【关键词】

：

Pressurized ARGON KRYPTON Clathrate Hydrates WHITE MUSHROOM Storage Pressurized

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Effects of argon, krypton and their mixed pressure treatments on the quality of white mushrooms were studied during 9 days of storage at 4℃. Among all treatments in this study, the minimum respiration rate, polyphenoloxidase activity, retained color chang

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