Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms

Published 2018 View Full Article

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Title
Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms
Authors
Keywords
Peach, Glycine betaine, Chilling injury, Phenylpropanoid metabolism, Sugar metabolism
Journal
FOOD CHEMISTRY
Volume 272, Issue -, Pages 530-538
Publisher
Elsevier BV
Online
2018-08-21
DOI
10.1016/j.foodchem.2018.08.085

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