{"title":"贮藏期间莫萨莱葡萄质量和抗氧化能力的变化","authors":"Lu Li, Panpan Chen, Kailong Yang, Yunfeng Pu","doi":"10.1080/10942912.2024.2367059","DOIUrl":null,"url":null,"abstract":"In this study, the change of Msalais quality and antioxidant capacity during storage were investigated. The experiments were carried out over a period of 9 months, and analyses were performed month...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":"35 1","pages":""},"PeriodicalIF":3.1000,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Changes in the quality and antioxidant capacity of Msalais during storage\",\"authors\":\"Lu Li, Panpan Chen, Kailong Yang, Yunfeng Pu\",\"doi\":\"10.1080/10942912.2024.2367059\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this study, the change of Msalais quality and antioxidant capacity during storage were investigated. The experiments were carried out over a period of 9 months, and analyses were performed month...\",\"PeriodicalId\":14050,\"journal\":{\"name\":\"International Journal of Food Properties\",\"volume\":\"35 1\",\"pages\":\"\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-06-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Properties\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10942912.2024.2367059\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Properties","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10942912.2024.2367059","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Changes in the quality and antioxidant capacity of Msalais during storage
In this study, the change of Msalais quality and antioxidant capacity during storage were investigated. The experiments were carried out over a period of 9 months, and analyses were performed month...
期刊介绍：
The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications.
The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
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