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机译:褐变和病原体感染过程中ATP调节荔枝果实中的抗氧化剂和酚类物质
South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China Food Research Center, Agricultvre and Agri-Food Canada, Guelph, Ont., Canada N1G 5C9;
South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China;
Food Research Center, Agricultvre and Agri-Food Canada, Guelph, Ont., Canada N1G 5C9;
South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China;
Food Research Center, Agricultvre and Agri-Food Canada, Guelph, Ont., Canada N1G 5C9;
South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China;
South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China;
South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China;
litchi; ATP depletion; energy; DNP; antioxidant ability; phenols; pathogen infection;
机译:荔枝果实酚类抗氧化剂与果皮褐变预防作用的评价
机译:从荔枝果实皮果组织中提取的花色苷的抗氧化特性及其在果皮褐变中的作用
机译:焙烧过程对角豆粉的酚类,抗氧化剂和褐变特性的影响
机译:荔枝果皮的抗氧化能力和酚类化合物
机译:热处理对彩色马铃薯中酚类抗氧化剂的影响。
机译:荔枝果实酚类抗氧化剂与果皮褐变预防作用的评价
机译:荔枝果实酚类抗氧化剂与果皮褐变预防作用的评价