Effects of Lower Temperature on Flavor Components and Fatty Acid Pathway in Harvested Kiwifruit (Actinidia deliciosa. cv. Bruno)

TAO Shuhua, CHEN Li, JIANG Zhenye, SONG Qianqian, SONG Yichao, JIANG Tianjia, ZHENG Xiaolin

Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (2) : 288-297.

PDF(1582 KB)
PDF(1582 KB)
Journal of Nuclear Agricultural Sciences ›› 2020, Vol. 34 ›› Issue (2) : 288-297. DOI: 10.11869/j.issn.100-8551.2020.02.0288
Food Irradiation·Food Science

Effects of Lower Temperature on Flavor Components and Fatty Acid Pathway in Harvested Kiwifruit (Actinidia deliciosa. cv. Bruno)

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 34(2): 288-297 https://doi.org/10.11869/j.issn.100-8551.2020.02.0288

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(1582 KB)

Accesses

Citation

Detail
Sections
Recommended
Founded in 1987
Superintendent: Ministry of Agriculture and Rural Affairs, PRC
Sponsored by: Chinese Society of Nuclear Agricultural Sciences;Institute of Food Science and Technology CAAS
ISSN：1000-8551
CN 11-2265/S
Copyright © Journal of Nuclear Agricultural Sciences
Address：No.2 of Yuan Ming Yuan Western Road, Haidian District, Beijing, China
Institute of Agro-Products Processing Science&Technology, Chinese Academy of Agricultural Sciences
Post Code：100193
Web Address：http://www.hnxb.org.cn
E-mail：henongxuebao@126.com
Tel：010-62815961
Visited
    Total visitors:
    Visitors of today:
    Now online:

/

〈 〉