AGRIS - International System for Agricultural Science and Technology

Microstructural and morphological behaviors of asparagus lettuce cells subject to high pressure processing

2015

Zhang, Liang | Jia Yaoauthor | Yan ZhangauthorCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China | Xiaojun LiaoauthorCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China | Fang ChenauthorCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, China Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing 100083, China Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China | Xiaosong Huauthor


Bibliographic information
Other Subjects
Lactuca sativa var. angustana; High pressure; Confocal laser scanning microscopy; Fruits and vegetables; Transmission electron microscopy; Plasma membrane; Asparagus lettuce
Language
English
Type
Text; Journal Article

2016-11-15
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