Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Inhibition of postharvest senescence of green leafy vegetables by exogenous D-cysteine and L-cysteine as precursors of hydrogen sulphide;Al Ubeed;Journal of Horticultural Science and Biotechnology,2019
2. Interaction of the hydrogen sulphide inhibitor, propargylglycine (PAG), with hydrogen sulphide on postharvest changes of the green leafy vegetable, pak choy;Al Ubeed;Postharvest Biology and Technology,2019
3. Interaction of exogenous hydrogen sulphide and ethylene on senescence of green leafy vegetables;Al Ubeed;Postharvest Biology and Technology,2017
4. Effects of hydrogen sulphide, nitric oxide and ethylene on postharvest deterioration of pak choy;Al Ubeed;Acta Horticulturae,2019
5. The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products;Ali;Food Chemistry,2016
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