Research Progress on Penaeus vannamei Preservation

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ZHOU Zhiqiang, MA Jinju, GAN Jin, LI Kun, LI Kai, ZHANG Wenwen, TU Xinghao, DU Liqing, ZHANG Hong. Effect of Bleached Shellac/Tannic Acid Composite Coating on Mango Preservation at Room Temperature [J]. FOOD SCIENCE, 2020, 41(9): 145-152.

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LIU Shasha, ZHANG Yuxiao, WANG Liang, YUN Liping, CHEN Yong, ZHANG Xinhua, GUO Yanyin. Effect of Active Modified Atmosphere on the Inhibition of Gilbertella persicaria [J]. FOOD SCIENCE, 2020, 41(5): 186-192.

[3]

CAO Xueqin, YANG Fei, CHEN Guotong, MAO Qiongling, LI Fang, YANG Zhong. Determination of 10 Preservative Residues in Fruits by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(4): 319-324.

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YUN Dongling, GENG Wenguang, DU Rui, SUN Rongfeng, WANG Shouquan, ZHAO Gaiju. Drying Characteristics and Modelling of Penaeus vannamei during Superheated Steam Drying [J]. FOOD SCIENCE, 2020, 41(3): 62-67.

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ZHANG Xuan, GE Yonghong, WANG Jianyuan, MEN Yanyu, SUN Tong, LI Jianrong. Preservation Effect of KGM/CS Composite Coatings Modified by Gingerin and In Situ Synthesized SiOx on Ginger Rhizomes [J]. FOOD SCIENCE, 2020, 41(11): 207-213.

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HU Guangyao, LI Bincheng, LUO Chengyin, YI Youjin, XIA Bo, CAO Xi, ZHOU Jianzhong. Plant Extracts Inhibit Postharvest Pathogens on Hot Pepper and Induces Rhizopus Resistance [J]. FOOD SCIENCE, 2019, 40(9): 234-240.

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