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Effect of short N2 treatments on browning and quality of fresh-cut Chinese water chestnut.
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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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Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activity of lit
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Enhanced effect of L-cysteine and citric acid combination on browning inhibition and quality mainten
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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.
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