Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard

por Sun, Bo, Lin, Pei-Xing, Xia, Ping-Xin, Di, Hong-Mei, Zhang, Jia-Qi, Zhang, Chen-Lu, Zhang, Fen
Publicado 2020

The effect of different thawing methods on the health-promoting compounds and antioxidant capacity in frozen baby mustard

por Zhang, Fen, Lin, Pei-Xing, Xia, Ping-Xin, Di, Hong-Mei, Zhang, Jia-Qi, Wang, Zi-Han, Li, Zhi-Qing, Huang, Shu-Ya, Li, Huan-Xiu, Sun, Bo
Publicado 2021