食品与发酵工业2018，Vol.44Issue(2)：278-283,6.DOI:10.13995/j.cnki.11-1802/ts.014867
鲜切莴苣生理生化变化及其保鲜技术的研究进展
Progress in physiological and biochemical change and fresh-keeping technique of fresh-cut lettuce
摘要
Abstract
Rrecent studies of fresh-cut lettuce at home and abroad in recent years,the quality changes of lettuce after processing were analyzed,the research status of physical,chemical and biological preservation techniques were summarized.The aim was to provide theoretical references for the fresh-keeping technology for lettuce as well as other fresh-cut vegetables.关键词
鲜切莴苣/酶促褐变/物理保鲜/化学保鲜/生物保鲜Key words
fresh-cut lettuce/enzymatic browning/physical preservationchemical preservation/biological preservation引用本文复制引用
杨晓哲,胡文忠,姜爱丽,修志龙..鲜切莴苣生理生化变化及其保鲜技术的研究进展[J].食品与发酵工业,2018,44(2):278-283,6.基金项目
国家重点研发计划项目(2016YFD0400903)、国家自然科学基金(31471923)、国家“十二五”科技支撑计划项目(2012BAD38B05) （2016YFD0400903）
