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《化学科学与工程前沿(英文)》 >> 2009年 第3卷 第4期 doi: 10.1007/s11705-009-0246-x
Hydrogen peroxide is correlated with browning in peach fruit stored at low temperature
1.Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China;State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2.Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China;
摘要
关键词
beneficial ; per-oxidation ; appearance ; decrease ; hydrogen peroxide
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