Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple Cabbage
To investigate the effect of melatonin treatment on maintaining the freshness of fresh-cut purple cabbage, purple cabbage was used as the subject and stored it under conditions of 4 ℃ and 85% RH for 12 d. Melatonin was used to treat fresh-cut purple cabbage at concentrations of 0, 0.01, 0.1, 0.5, an...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020043 |
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