[1]王迎,董明盛,张国强,等.红茶菌发酵对天麻活性成分及感官品质的影响[J].食品科学,2024,45(4):232-238.[2]王彩云,侯俊,黄晓旭,等.天麻保鲜技术研究进展[J].农业工程,2021,11(11):61-66.[3]孙海燕,马骏,郝丹青,等.超高压处理对鲜切天麻保鲜效果的影响[J].保鲜与加工,2019,19(5):53-58,65.[4]陈志云,李杰,冯雨,等.茶多酚生物活性及作用机制研究进展[J].食品工业科技,2024,45(13):333-341.[5]LI T,HU W,LI J,et al.Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)[J].Food Control,2012,25(1):101-106.[6]FAN W,CHI Y,ZHANG S.The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice[J].Food Chemistry,2008,108(1):148-153.[7]王晓晶.茶多酚保鲜液对圣女果保鲜效果的研究[J].中国食品添加剂,2023(3):188-195.[8]宋婷婷,罗珊,何碧玉,等.茶多酚脂质体温敏凝胶的制备工艺研究[J].遵义医科大学学报,2021,44(1):121-126.[9]徐宏峰,肖卫红,张耕,等.高乌甲素脂质体凝胶制备工艺筛选实验研究[J].中国医院药学杂志,2019,39(16):1650-1654.[10]王锐,王童,曹赢,等.注射用青藤碱脂质体温敏凝胶的制备及其药动学研究[J].上海中医药杂志,2020,54(1):84-91.[11]SUN Y,ZHANG L L,ZHANG H,et al.Effects of two sterilization methods on the taste compositions of sweet and sour spare ribs flavor[J].Journal of Food Composition and Analysis,2021,104:104143.[12]JACOBO-VELZQUEZ D A,HERNNDEZ-BRENES C.Biochemical changes during the storage of high hydrostatic pressure processed avocado paste[J].Journal of Food Science,2010,75(6):S264-S270.[13]SUREZ-JACOBO ,RFER C E,GERVILLA R,et al.Influence of ultra-high pressure homogenisation on antioxidant capacity,polyphenol and vitamin content of clear apple juice[J].Food Chemistry,2011,127(2):447-454.[14]杨爽,杨萍,徐琳,等.超高压处理协同低温贮藏对卤牛肉品质的影响[J].食品工业科技,2021,42(21):334-343.[15]LI B,ZHANG W,MEI C.Comparison of effects of ultra-high pressure and heat sterilization on qualities of freshly-squeezed pineapple juice[J].Transactions of the Chinese Society of Agricultural Engineering,2010(26):359-364.[16]陈腊梅,唐善虎,李思宁,等.超高压处理对牦牛肉贮藏性能的影响[J].食品工业科技,2023,44(6):351-360.[17]胡小军,李春兰,王标诗,等.超高压处理对虾滑预制菜品质特性的影响[J].食品工业科技,2023,44(11):88-94.[18]LU Q,LI D C,JIANG J G.Preparation of a tea polyphenol nanoliposome system and its physicochemical properties[J].Journal of Agricultural and Food Chemistry,2011,59(24):13004-13011.[19]李爱光,邵金升,侯双迪,等.高浓度CO2应激调控对秋季鲜枸杞贮藏品质的影响[J].食品研究与开发,2023,44(20):70-75.[20]谢礼,郑希,于梦洁,等.利用扫描电镜背散射电子成像进行超微结构大视野观察及辅助定位[J].电子显微学报,2020,39(6):707-714.[21]高玉红,闫生辉,程志强,等.甜瓜根系与叶片协同衰老过程中相关生理指标的变化[J].北方园艺,2023(19):44-49.[22]韩彦辉,钟靖涵,孙雪,等.远红外辐射对山药多酚氧化酶活性及构象的影响[J].食品与机械,2023,39(5):132-138.[23]王贺,曹转虎,鲁玉杰,等.真空包装粳米启封后品质变化的研究[J].食品科技,2022,47(9):131-137.[24]范一文,鲁群,李地才,等.茶多酚脂质体的制备和物化性质研究[J].现代食品科技,2011,27(10):1187-1191.[25]成圆,丁淼,王思宇,等.越橘叶黄酮脂质体制备及对HepG2细胞的影响[J].精细化工,2024,41(9):1996-2005,2030.[26]陈娜,李永强,李瑞平,等.不同包装条件下冷藏天麻的保鲜效果[J].食品与发酵工业,2020,46(1):251-255.[27]亢凯杰,赵林芬,张国洋,等.微酸性电解水浸渍对天麻鲜切片贮藏品质的影响[J].食品研究与开发,2023,44(13):14-19.[28]王园,岑顺友,龚孟,等.超高压处理对刺梨鲜果贮藏期品质的影响[J].食品工业,2023,44(10):90-94.[29]陈琛,蔺蓓蓓,吴伟,等.6种保鲜剂对天麻保鲜效果的影响[J].西北农林科技大学学报(自然科学版),2019,47(9):112-119.[30]陈璐,毛积鹏,高柱,等.气调包装对采后‘金艳’猕猴桃货架期及内在品质的影响[J].北方园艺,2024(10):85-91.[31]江爱莲,张连钢,李素岳,等.不同可食涂膜处理对圣女果保鲜效果的影响[J].北方园艺,2023(9):83-88.[32]郭梓煜,胡佳琦,杨菲菲,等.预冻及蔗糖浸渍方法对冻干苹果片品质的影响[J].食品与机械,2024,40(6):185-191.[33]李学龙,宋莹,刘国丽,等.不同透性包装膜对金针菇主要酶活性及营养成分的影响[J].北方园艺,2023(13):94-102.[34]戴照琪,罗元鑫,许俊齐,等.茶多酚-壳聚糖复合涂膜对秀珍菇保鲜效果的影响[J].食品研究与开发,2022,43(22):42-47.