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Primary metabolism in fresh fruits during storage
The extension of commercial life and the reduction of postharvest losses of perishable fruits
is mainly based on storage at low temperatures alone or in combination with modified …
is mainly based on storage at low temperatures alone or in combination with modified …
[PDF][PDF] Biochemistry of apple aroma: A review
Flavour is a key quality attribute of apples defined by volatile aroma compounds.
Biosynthesis of aroma compounds involves metabolic pathways in which the main …
Biosynthesis of aroma compounds involves metabolic pathways in which the main …
[كتاب][B] Handbook of food science, technology, and engineering
YH Hui - 2006 - books.google.com
Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
[كتاب][B] Controlled atmosphere storage of fruit and vegetables
AK Thompson, RK Prange, R Bancroft, T Puttongsiri - 2018 - books.google.com
The third edition of this successful title presents current research and commercial uses of
controlled atmosphere storage and modified atmosphere packaging of fresh fruit and …
controlled atmosphere storage and modified atmosphere packaging of fresh fruit and …
Factors affecting apple aroma/flavour volatile concentration: a review
Abstract Typical apple (Malus domestica Borkh.) flavour develops during ripening. Maximum
endogenous volatile concentration occurs at the climacteric peak but it is not known whether …
endogenous volatile concentration occurs at the climacteric peak but it is not known whether …
[كتاب][B] Fruit and vegetables: harvesting, handling and storage
AK Thompson - 2008 - books.google.com
The second edition of this very well-received book, which in itsfirst edition was entitled
Postharvest Technology of Fruits andVegetables, has been welcomed by the community of …
Postharvest Technology of Fruits andVegetables, has been welcomed by the community of …
[PDF][PDF] Factors that influence biosynthesis of volatile flavor compounds in apple fruits
When one bites into an apple (Malus xdonre. slic'a Borkh.), the olfactory sensations received
from volatile molecules are responsible for the perception of" apple flavor." hence it is …
from volatile molecules are responsible for the perception of" apple flavor." hence it is …
[كتاب][B] Fresh-cut fruits and vegetables: science, technology, and market
O Lamikanra - 2002 - taylorfrancis.com
A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-
cut Fruits and Vegetables: Science, Technology and Market focuses on the unique …
cut Fruits and Vegetables: Science, Technology and Market focuses on the unique …
Relationship of ethylene biosynthesis to volatile production, related enzymes, and precursor availability in apple peel and flesh tissues
Regulation of ethylene biosynthesis or action has a major effect on volatiles production in
apples. To understand the biochemical processes involved, we used Greensleeves apples …
apples. To understand the biochemical processes involved, we used Greensleeves apples …
Rehydration of dehydrated foods
MK Krokida, C Philippopoulos - Drying Technology, 2005 - Taylor & Francis
Dehydrated products readily take up moisture when immersed in a liquid medium, leading to
significant changes in their thermophysical properties. The rehydration kinetics, the …
significant changes in their thermophysical properties. The rehydration kinetics, the …