Glycine betaine treatment alleviates loss of aroma-related esters in cold-stored ‘Nanguo’ pears by regulating the lipoxygenase pathway

出版年份 2020 全文链接

标题

作者

关键词

‘Nanguo’ pears, Glycine betaine, Aroma-related esters, Lipoxygenase pathway, Antioxidant activity

出版物

Volume 316, Issue -, Pages 126335

出版商

Elsevier BV

发表日期

2020-01-31

DOI

10.1016/j.foodchem.2020.126335

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