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Effect of ß-aminobutyric acid on cell wall modification and senescence in sweet cherry during storage at 20°C.
Wang, Lei; Jin, Peng; Wang, Jing; Jiang, Lulu; Shan, Timin; Zheng, Yonghua.
Afiliación
  • Wang L; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
  • Jin P; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
  • Wang J; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
  • Jiang L; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
  • Shan T; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
  • Zheng Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China. Electronic address: zhengyh@njau.edu.cn.
Food Chem ; 175: 471-7, 2015 May 15.
Article en En | MEDLINE | ID: mdl-25577108
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pared Celular / Prunus / Manipulación de Alimentos / Frutas / Aminobutiratos Idioma: En Revista: Food Chem Año: 2015 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pared Celular / Prunus / Manipulación de Alimentos / Frutas / Aminobutiratos Idioma: En Revista: Food Chem Año: 2015 Tipo del documento: Article Pais de publicación: Reino Unido