Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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3. Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi;Barman;Scientia Horticulturae,2014
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