Reducing yellowing and enhancing antioxidant capacity of...

Postharvest Biology and Technology 2016 / 02 Vol. 112

Reducing yellowing and enhancing antioxidant capacity of broccoli in storage by sucrose treatment

Xu, Feng, Tang, Yuechang, Dong, Shuanquan, Shao, Xingfeng, Wang, Hongfei, Zheng, Yonghua, Yang, Zhenfeng
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Volume:
112
Language:
english
Journal:
Postharvest Biology and Technology
DOI:
10.1016/j.postharvbio.2015.09.038
Date:
February, 2016
File:
PDF, 1.43 MB
english, 2016
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