Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit
Author:
Funder
Higher Education Commission
Publisher
Elsevier BV
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference44 articles.
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3. Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits;Ali;Food Chem.,2016
4. Postharvest L-cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit;Ali;Postharv. Biol. Technol.,2016
5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilising the principle of protein-dye binding;Bradford;Anal. Biochem.,1976
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