Enhanced storability of blueberries by acidic electrolyzed oxidizing water application may be mediated by regulating ROS metabolism

出版年份 2018 全文链接

标题

作者

关键词

Blueberry (, Vaccinium, spp.), Storability, Reactive oxygen species (ROS), ROS metabolism, ROS scavenging enzymes, ROS scavenging capacity, Antioxidant activity, Acidic electrolyzed oxidizing water (AEW)

出版物

FOOD CHEMISTRY

Volume 270, Issue -, Pages 229-235

出版商

Elsevier BV

发表日期

2018-07-18

DOI

10.1016/j.foodchem.2018.07.095

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