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Title: Effect of different high oxygen treatments on preservation of seedless long jujube in low temperature storage

Authors:
ORCiD logo [1]; ORCiD logo [1];  [1]; ORCiD logo [1]; ORCiD logo [1]
  1. Laboratory of Food Nutrition and Safety Ministry of Education College of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin China
Publication Date:
Sponsoring Org.:
USDOE Office of Electricity Delivery and Energy Reliability (OE), Power Systems Engineering Research and Development (R&D) (OE-10)
OSTI Identifier:
1576824
Grant/Contract Number:  
2017YFD0401305
Resource Type:
Publisher's Accepted Manuscript
Journal Name:
Journal of Food Processing and Preservation
Additional Journal Information:
Journal Name: Journal of Food Processing and Preservation; Journal ID: ISSN 0145-8892
Publisher:
Wiley-Blackwell
Country of Publication:
United States
Language:
English

Citation Formats

Xu, Mengjun, Pan, Yanfang, Leng, Juncai, Li, Hui, and Li, Xihong. Effect of different high oxygen treatments on preservation of seedless long jujube in low temperature storage. United States: N. p., 2019. Web. doi:10.1111/jfpp.14314.
Xu, Mengjun, Pan, Yanfang, Leng, Juncai, Li, Hui, & Li, Xihong. Effect of different high oxygen treatments on preservation of seedless long jujube in low temperature storage. United States. doi:10.1111/jfpp.14314.
Xu, Mengjun, Pan, Yanfang, Leng, Juncai, Li, Hui, and Li, Xihong. Mon . "Effect of different high oxygen treatments on preservation of seedless long jujube in low temperature storage". United States. doi:10.1111/jfpp.14314.
@article{osti_1576824,
title = {Effect of different high oxygen treatments on preservation of seedless long jujube in low temperature storage},
author = {Xu, Mengjun and Pan, Yanfang and Leng, Juncai and Li, Hui and Li, Xihong},
abstractNote = {},
doi = {10.1111/jfpp.14314},
journal = {Journal of Food Processing and Preservation},
number = ,
volume = ,
place = {United States},
year = {2019},
month = {12}
}

Journal Article:
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