Study on Processing Compound Jam of Black Edible Fungus and Green Pepper

[1]

ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua. Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits [J]. FOOD SCIENCE, 2021, 42(3): 243-250.

[2]

[3]

ZHANG Tingting, SHI Yue, HE Zhaojun, MA Yue, WANG Yubin, ZHAO Xiaoyan, ZHANG Chao,,. Effect of Light Exposure Treatment on the Quality of Fresh-Cut Green Bell Pepper (Capsicum annuum L.) during Shelf Display [J]. FOOD SCIENCE, 2019, 40(21): 216-221.

[4]

SHEN Yue, GAO Meixu, YANG Li, ZHAO Xin, CHEN Xue, WANG Zhidong, LI Shurong, WANG Li. Effect of Cooking Methods and Simulated Delivery at 4 ℃ on Nutritional Quality and Nitrite Content of Green Pepper [J]. FOOD SCIENCE, 2017, 38(11): 262-268.

[5]

CHEN Han, LUO Anwei, CHEN Xurui, SU Miao, LI Lin, LI Yuanyuan. Relationship between Volatile Components of Green Pepper and Its Freshness [J]. FOOD SCIENCE, 2016, 37(7): 66-71.

[6]

[7]

PENG Ling，ZHANG Meng，WANG Wei-dong. Preservation Effects of Coating on Green Pepper at Room Temperature [J]. FOOD SCIENCE, 2009, 30(18 ): 371-375.

[8]

YUE Xiao-Xia, ZHANG Gen-Sheng, LI Da-Long, YUAN Chao. Study on Development of Compound Lonicera edulis Jam [J]. FOOD SCIENCE, 2008, 29(10): 723-725.

[9]

[10]

[11]

HE Hui, WANG Xue-Gang, KONG Lin, GU Qing-Zhou. Study on Zein Fresh-preservation Films Coating Green Peppers, Tomatoes, Sausages and Salted Meat [J]. FOOD SCIENCE, 2004, 25(3): 184-187.

[12]

GUO Li, CHENG Jian-Jun, MA Ying, ZHAO Chang-Xin, TIAN Shu-Quan. Study on Storage of Green Pepper Controlled Freezing-point [J]. FOOD SCIENCE, 2004, 25(11): 323-325.

RichHTML