Enzymatic and Color Changes During Post-harvest Storage of Lychee Fruit-Reference-Cited by-同舟云学术

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Enzymatic and Color Changes During Post-harvest Storage of Lychee Fruit

Published:1990-11 Issue:6 Volume:55 Page:1762-1763
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HUANG S.,HART H.,LEE H.,WICKER L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb03623.x/fullpdf

Reference12 articles.

1. E.K. Akamine, 1960 . Preventing the darkening of fresh lychees prepared for export. Technical Progress Report 127. Hawaii Agric. Expt. Station.

2. PEROXIDASE AND POLYPHENOL OXIDASE ACTIVITIES IN DEVELOPING PEACHES

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