Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury

出版年份 2011 全文链接

标题

Fatty acid composition and antioxidant system in relation to susceptibility of loquat fruit to chilling injury

作者

关键词

-

出版物

FOOD CHEMISTRY

Volume 127, Issue 4, Pages 1777-1783

出版商

Elsevier BV

发表日期

2011-02-19

DOI

10.1016/j.foodchem.2011.02.059

向作者/读者发起求助以获取更多资源

Protocol

Reagent

Reprint

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

© Peeref 2019-2024. All rights reserved.