ATP-regulation of antioxidant properties and phenolics in litchi fruit during browning and pathogen infection process

Autoria(s): Chun Yia; Yueming Jiang; John Shi; Hongxia Qu; Sophia Xue; Xuewu Duan; Jingyu Shi; Nagendra K. Prasada
Data(s)

2010
Identificador

http://ir.scbg.ac.cn/handle/344003/11122

http://www.irgrid.ac.cn/handle/1471x/87152
Idioma(s)

中文
Fonte

Chun Yia,Yueming Jiang,John Shi,Hongxia Qu,Sophia Xue,Xuewu Duan,Jingyu Shi,Nagendra K. Prasada.ATP-regulation of antioxidant properties and phenolics in litchi fruit during browning and pathogen infection process .Food Chemistry,2010,118(1):42-47
Palavras-Chave #Litchi #ATP depletion #Energy #DNP #Antioxidant ability #Phenols #Pathogen infection
Tipo

期刊论文
Acesso ao item digital