Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit

出版年份 2020 全文链接

标题

作者

关键词

Browning, Ascorbic acid, Antioxidant activity, Malondialdehyde, Phenolic compound

出版物

Volume 266, Issue -, Pages 109255

出版商

Elsevier BV

发表日期

2020-02-15

DOI

10.1016/j.scienta.2020.109255

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