用酵母作为生物防治剂防治苹果霉变

IF 2.3 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-05-31 DOI:10.31883/pjfns/147913

Zukisani Gomomo, Morris Fanadzo, M. Mewa-Ngongang, J. Hoff, M. van der Rijst, V. Okudoh, Johan Kriel, H. D. du Plessis

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引用次数: 5

摘要

1南非开普敦半岛理工大学农业学系，收获后与农产品加工技术部，南非惠灵顿;3南非开普敦半岛理工大学生物工程系，生物资源工程研究小组(BioERG); 4南非开普敦半岛理工大学生物计量学;5南非开普敦半岛理工大学nietvoorbij作物开发部，南非nietvoorbij

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Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents

1Post-Harvest and Agro-Processing Technologies Division, ARC Infruitec-Nietvoorbij, South Africa 2Department of Agriculture, Cape Peninsula University of Technology, Wellington, South Africa 3Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, Cape Town, South Africa 4ARC Biometry, ARC Infruitec-Nietvoorbij, South Africa 5Crop Development Division, ARC Infruitec-Nietvoorbij, South Africa

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来源期刊

Polish Journal of Food and Nutrition Sciences FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.30

自引率

12.50%

发文量

审稿时长

20 weeks

期刊介绍： The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea