Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles

发表于 2026-9-28 17:01:41

期刊：Food Chemistry

文献作者：Lihong Ge; Haimei Lai; Yuli Huang; Yali Wang; Yanshu Li; Shiyu Zhu; Qiao Shi; Huajia Li; Yongqing Zhu; Nan Zhao

出版日期：2021-12-

DOI号：10.1016/j.foodchem.2021.130489

下载链接：https://www.sciencedirect.com/sc ... 308814621014953/pdf

文献链接：https://doi.org/10.1016/j.foodchem.2021.130489

当前文献来源于 Elsevier BV。

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[Elsevier/Sciencedirect] Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles

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[Elsevier/Sciencedirect] Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles 一键复制