Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during storage

Autoria(s): Duan XW; Su XG; Sh J; You YL; Zhao MM; Li YB; Wang Y; Jiang YM
Data(s)

2008
Identificador

http://ir.scbg.ac.cn/handle/344003/437

http://www.irgrid.ac.cn/handle/1471x/14514
Fonte

Duan XW； Su XG； Sh J； You YL； Zhao MM； Li YB； Wang Y； Jiang YM.Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during storage,Journal of Food Biochemistry,2008,32(4):415-430
Tipo

期刊论文
Acesso ao item digital