Effects of pure oxygen on the rate of skin browning and energy status in longan fruit

Autoria(s): Su XG; Jiang YM; Duan XW; Liu H; Li YB; Lin WB; Zheng YH
Data(s)

2005
Identificador

http://ir.scbg.ac.cn/handle/344003/1997

http://www.irgrid.ac.cn/handle/1471x/15600
Fonte

Su XG； Jiang YM； Duan XW； Liu H； Li YB； Lin WB； Zheng YH.Effects of pure oxygen on the rate of skin browning and energy status in longan fruit,Food Technology and Biotechnology,2005,43(4):359-365
Tipo

期刊论文
Acesso ao item digital