Exogenous salicylic acid inhibits browning of fresh-cut Chinese water chestnut

Autoria(s): Peng LT; Jiang YM
Data(s)

2006
Identificador

http://ir.scbg.ac.cn/handle/344003/1389

http://www.irgrid.ac.cn/handle/1471x/15296
Fonte

Peng LT； Jiang YM.Exogenous salicylic acid inhibits browning of fresh-cut Chinese water chestnut,Food Chemistry ,2006,94(4):535-540
Tipo

期刊论文
Acesso ao item digital