Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury

Title
Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 127, Issue 4, Pages 1777-1783
Publisher
Elsevier BV
Online
2011-02-19
DOI
10.1016/j.foodchem.2011.02.059

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