Vacuum infiltration of putrescine enhances bioactive compounds and maintains quality of blood orange during cold storage

出版年份 2017 全文链接

标题

作者

关键词

Anthocyanin, Antioxidant activity, Ascorbic acid, Postharvest, Total phenolic content

出版物

Volume 227, Issue -, Pages 1-8

出版商

Elsevier BV

发表日期

2017-01-18

DOI

10.1016/j.foodchem.2017.01.057

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