Nitric oxide prevents wound-induced browning and delays senescence through inhibition of hydrogen peroxide accumulation in fresh-cut lettuce

出版年份 2015 全文链接

标题

作者

关键词

Fresh-cut lettuce, Wounding, Browning, Nitric oxide, Hydrogen peroxide, Cell death

出版物

Volume 30, Issue -, Pages 157-169

出版商

Elsevier BV

发表日期

2015-06-19

DOI

10.1016/j.ifset.2015.06.001

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