Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning

Autoria(s): Jiang YM
Data(s)

2000
Identificador

http://ir.scbg.ac.cn/handle/344003/4237

http://www.irgrid.ac.cn/handle/1471x/16720
Fonte

Jiang YM .Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning,Journal of the Science of Food and Agriculture,2000,80(3):305-310
Tipo

期刊论文
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