Influence of gamma irradiation and benzyl adenine on keeping quality of custard apple fruits during storage

出版年份 2011 全文链接

标题

作者

关键词

Gamma radiation, Antioxidant, Custard apple, <em class=EmphasisTypeItalic >Annona squamosa</em>, Benzyl adenine, Sensory quality, Chemical constituents

出版物

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Volume 50, Issue 5, Pages 934-941

出版商

Springer Nature

发表日期

2011-06-10

DOI

10.1007/s13197-011-0412-2

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