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Updated: Jul 19, 2026

Fruit Volatile Analysis Using an Electronic Nose
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在果的种植,储存和加工过程中,消耗,残留和评价spirotetramat及其形成的代谢物的加工因子

Fajun Tian1, Chengkui Qiao2, Caixia Wang2

  • 1Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China. tianfajun@caas.cn.

Environmental science and pollution research international
|December 26, 2023
PubMed
概括

果中的螺旋甲酸残留物迅速消散,加工,特别是剥皮和发酵,可以显著减少它们. 研究证实,螺旋四胺及其代谢物对消费者而言,不构成饮食风险.

关键词:
消散动力学 消散动力学果 (Kiwi) 是一种果.代谢物的代谢物.处理因子处理因子螺旋四胺的使用方法储存的稳定性 储存的稳定性

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