辣木叶提取物、芦荟凝胶、草酸和抗坏血酸对草莓果实品质和保质期的影响

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Muhammad Shafique, Muhammad Rashid, Sami Ullah, Ishtiaq Ahmad Rajwana, Ambreen Naz, Kashif Razzaq, Muzzamal Hussain, Mohamed A. Abdelgawad, Ahmed H. El-Ghorab, Mohammed M. Ghoneim, Mohamed E. Shaker, Muhammad Imran, Entessar Al Jbawi
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Quality and shelf life of strawberry fruit as affected by edible coating by moringa leaf extract, aloe vera gel, oxalic acid, and ascorbic acid
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来源期刊
International Journal of Food Properties
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.
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