Effect of Salicylic Acid Treatment Combined with Modified Atmosphere Packaging on the Quality of Goji Berries (Lycium barbarum L.) during Storage
XIANG Wenjuan, WANG Hsiao-Wen, SUN Da-Wen
(1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; 2. Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou 510006, China; 3. Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou 510006, China)
XIANG Wenjuan, WANG Hsiao-Wen, SUN Da-Wen. Effect of Salicylic Acid Treatment Combined with Modified Atmosphere Packaging on the Quality of Goji Berries (Lycium barbarum L.) during Storage[J]. FOOD SCIENCE, 2022, 43(9): 215-222.