Comprehensive analyses of membrane lipids and phenolics metabolisms reveal the developments of chilling injury and browning in Chinese olives during cold storage-Reference-Cited by-同舟云学术

Comprehensive analyses of membrane lipids and phenolics metabolisms reveal the developments of chilling injury and browning in Chinese olives during cold storage

Published:2023-08 Issue: Volume:416 Page:135754
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kuang Xiaoyong,Chen Yazhen,Lin Hetong,Lin Han,Chen Guo,Lin Yifen,Chen Yihui,Wang Hui,Fan Zhongqi

Funder

National Natural Science Foundation of China

Fujian Agriculture and Forestry University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. γ-Aminobutyric acid treatment reduces chilling injury and improves quality maintenance of cold-stored Chinese olive fruit;Fan;Food Chemistry: X,2022

5. Melatonin treatment reduces chilling injury in peach fruit through its regulation of membrane fatty acid contents and phenolic metabolism;Gao;Food Chemistry,2018

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