Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit

Published 2020 View Full Article

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Title
Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit
Authors
Keywords
Browning, Ascorbic acid, Antioxidant activity, Malondialdehyde, Phenolic compound
Journal
SCIENTIA HORTICULTURAE
Volume 266, Issue -, Pages 109255
Publisher
Elsevier BV
Online
2020-02-15
DOI
10.1016/j.scienta.2020.109255

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