Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit.

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作者： Jingyun,Liu ^[1] ; Yifen,Lin ^[2] ; Hetong,Lin ^[1] ; Mengshi,Lin ^[2] ; Zhongqi,Fan ^[1]

作者单位： Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. ^[1] Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China. ^[2] Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, Missouri 65211-5160, United States. ^[3]

关键词 Ascorbic acid Longan fruit Pericarp browning Quality properties ROS scavenger Reactive oxygen species (ROS)Storability

DOI 10.1016/j.fochx.2021.100167

PMID 34870143

发布时间 2021-12-07

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Food chemistry

2021年12卷

100167页

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Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit.

Food chemistry

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Food chemistry

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Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit.

Food chemistry

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Food chemistry

相关期刊

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