Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruit
出版年份 2015 全文链接
标题
Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruit
作者
关键词
Longan, Storage, Pericarp browning, High-performance liquid chromatography, Phenolic compounds
出版物
Chemistry Central Journal
Volume 9, Issue 1, Pages -
出版商
Springer Nature
发表日期
2015-10-06
DOI
10.1186/s13065-015-0124-1
参考文献
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