Glycine betaine treatment alleviates loss of aroma-related esters in cold-stored ‘Nanguo’ pears by regulating the lipoxygenase pathway

Published 2020 View Full Article

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Title
Glycine betaine treatment alleviates loss of aroma-related esters in cold-stored ‘Nanguo’ pears by regulating the lipoxygenase pathway
Authors
Keywords
‘Nanguo’ pears, Glycine betaine, Aroma-related esters, Lipoxygenase pathway, Antioxidant activity
Journal
FOOD CHEMISTRY
Volume 316, Issue -, Pages 126335
Publisher
Elsevier BV
Online
2020-01-31
DOI
10.1016/j.foodchem.2020.126335

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