The effects of postharvest application of lecithin to improve storage potential and quality of fresh goji ( Lycium barbarum L.) berries

出版年份 2017 全文链接

标题

作者

关键词

Fruit quality, Goji berries, Lecithin, Polyphenols, Postharvest decay

出版物

Volume 230, Issue -, Pages 241-249

出版商

Elsevier BV

发表日期

2017-03-10

DOI

10.1016/j.foodchem.2017.03.039

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