Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species-Reference-Cited by-同舟云学术

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

Published:2022-06 Issue: Volume:14 Page:100307
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhu Lijuan,Hu Wanfeng,Murtaza Ayesha,Iqbal Aamir,Li Jiaxing,Zhang Jiao,Li Junjie,Kong Mengjie,Xu Xiaoyun,Pan Siyi

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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