Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

出版年份 2019 全文链接

标题

作者

关键词

Antioxidant activity, Enzymatic browning, Litchi chinensis, Oxidative stress, Sensory quality

出版物

Volume 254, Issue -, Pages 14-20

出版商

Elsevier BV

发表日期

2019-05-03

DOI

10.1016/j.scienta.2019.04.065

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