研究灰葡萄孢菌对水基臭氧的反应：不同草莓栽培品种的灭活动力学、结构、生理和生长情况

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-04-16 DOI:10.1080/19476337.2024.2339446

Angela Romero Bernal, Silvia Raffellini, Gabriela Jaramillo-Sánchez, Stella Maris Alzamora, Paula Luisina Gómez

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引用次数: 0

摘要

这项工作旨在研究水基臭氧处理（2.5 ± 0.8 mg O3 L-1 和 4.2 ± 0.2 mg O3 L-1，0.5-16 分钟）灭活灰葡萄孢分生孢子的动力学和机理，采用的方法是传统的...

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Examining the response of Botrytis cinerea to aqueous ozone: inactivation kinetics, structure, physiology, and growth in different strawberries cultivars

This work aimed to study the kinetics and mechanisms of Botrytis cinerea conidia inactivation by aqueous ozone treatments (2.5 ± 0.8 mg O3 L−1 and 4.2 ± 0.2 mg O3 L−1, 0.5–16 min), using convention...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.