Changes in the quality and antioxidant capacity of Msalais during storage

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-06-22 DOI:10.1080/10942912.2024.2367059

Lu Li, Panpan Chen, Kailong Yang, Yunfeng Pu

引用次数: 0

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...

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贮藏期间莫萨莱葡萄质量和抗氧化能力的变化

在这项研究中，研究人员调查了贮藏过程中姆萨莱质量和抗氧化能力的变化。实验历时 9 个月，每月进行一次分析。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

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.