(北京市农林科学院 蔬菜研究中心/北京市果蔬农产品保鲜与加工重点实验室/ 农业农村部蔬菜采后处理重点实验室, 北京 100097)
现代农业产业技术体系建设专项资金资助项目(CARS-23);北京市农林科学院协同创新中心项目(KJCX201915);北京市农林科学院杰出科学家专项项目(JKZX201908)。
(Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science/Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing/Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China)
Special Fund for the Construction of Modern Agricultural Industrial Technology System (CARS-23); Project of Collaborative Innovation Center of Beijing Academy of Agricultural and Forestry Sciences (KJCX201915); Project of Outstanding Scientist of Beijing Academy of Agricultural and Forestry Sciences (JKZX201908).
王丹,鲁榕榕,马越,朱莉,王宇滨,赵晓燕.切分方式对鲜切紫甘蓝营养品质和挥发性风味物质的影响[J].食品科学技术学报,2020,38(4):27-36, 62.
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