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Antioxidant property of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp
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果蔬保鲜加工中的生物学问题
期刊论文 71 著作 1
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Effects of ultrasonic extraction on the physical and chemical properties of polysaccharides from lon
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Physiological and quality responses of longan fruit to low and high oxygen atmospheres.
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Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activity of lit
Effect of low and high oxygen controlled atmospheres on enzymatic browning of litchi fruit.
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Enhanced effect of L-cysteine and citric acid combination on browning inhibition and quality mainten
Variations in contents of water soluble saccharides and phenols in longan fruit pericarp after vario
Identification of browning substrate for polyphenol oxidase from litchi fruit.
Effects of pure oxygen on the rate of skin browning and energy status in longan fruit.
Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their an
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Effects of 1-MCP treatments on ripening and quality of harvested sapodilla fruit.
Effects of short N2 treatments on ripening of harvested banana fruit.
Effects of adenosine triphosphate on browning and quality of harvested litchi fruit.
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Effects of reactive oxygen species on cellular wall disassembly of banana fruit during ripening.
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Role of endogenous and exogenous phenolics in litchi anthocyanin degradation caused by polyphenol ox
Effect of hydroxyl radical on the scission of cellular wall polysaccharides in vitro of banana fruit
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