Reduction of enzymatic browning of fresh-cut guava fruit by exogenous hydrogen peroxide-activated peroxiredoxin/thioredoxin system-Reference-Cited by-同舟云学术

Reduction of enzymatic browning of fresh-cut guava fruit by exogenous hydrogen peroxide-activated peroxiredoxin/thioredoxin system

Published:2019-09 Issue: Volume:255 Page:260-268
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Chumyam Athiwat,Faiyue Bualuang,Saengnil Kobkiat

Funder

Post-Doctoral Fellowship, Chiang Mai University, Chiang Mai, Thailand

Publisher

Elsevier BV

Subject

Horticulture

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