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	Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage
	Li, Li[1,2]; Sun, Jian[1,2]; Gao, Haiyan[3]; Shen, Yingbin[4]; Li, Changbao[1,2]; Yi, Ping[1]; He, Xuemei[1]; Ling, Dongning[1]; Sheng, Jinfeng[1]; Li, Jiemin[1]
	2017
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4312803
专题	暨南大学
作者单位	1.[1]Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning, Peoples R China 2.[2]Guangxi Key Lab Fruits & Vegetables Storage Proc, Nanning, Peoples R China 3.[3]Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou, Zhejiang, Peoples R China 4.[4]Jinan Univ, Dept Food Sci & Engn, Guangzhou, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Li, Li[1,2],Sun, Jian[1,2],Gao, Haiyan[3],et al. Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage[J],2017.
APA	Li, Li[1,2].,Sun, Jian[1,2].,Gao, Haiyan[3].,Shen, Yingbin[4].,Li, Changbao[1,2].,...&Tang, Yayuan[1].(2017).Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage..
MLA	Li, Li[1,2],et al."Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage".(2017).

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