Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit

标题
Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit
作者
关键词
Anthocyanins, Cold storage, Enzymatic browning, Kojic acid, Litchi chinensis, sonn, Peroxidase
出版物
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 132, Issue -, Pages 154-161
出版商
Elsevier BV
发表日期
2017-06-29
DOI
10.1016/j.postharvbio.2017.06.004

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