Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage-Reference-Cited by-同舟云学术

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Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage

Published:2000-06 Issue:2 Volume:19 Page:165-172
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Zhang Donglin,Quantick Peter C,Grigor John M

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference24 articles.

1. Preventing the darkening of fresh litchi prepared for export;Akamine;Technol. Progr. Rep. Hawaii Agri. Exp. Stat.,1960

2. Phenolic composition and browning susceptibility of various apple cultivars at maturity;Amiot;J. Food Sci.,1992

3. Storage behaviour of fresh Brewster and Bengal lychees;Campbell;Pro. Florida State Hort. Soc.,1959

4. A brief profile on studies of postharvest storage of litchi fruit;Chen;Litchi Sci. Bull.,1984

5. Food Chemistry;Fennema,1996

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