Lv7
3733 积分 2021-06-24 加入
Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40
1天前
已完结
Enzymatic browning and polyphenol oxidase control strategies
2天前
已完结
A putative lipid transfer protein involved in systemic resistance signalling in Arabidopsis
4天前
已完结
A widespread plant defense compound disarms bacterial type III injectisome assembly
4天前
已完结
Archetype signals in plants: the phytoprostanes
5天前
已完结
Endogenous compound chenodeoxycholic acid in potatoes can delay enzymatic browning by inducing antioxidant capacity
5天前
已完结
The membrane may be an important factor in browning of fresh-cut pear
1个月前
已完结
The isoprostanoid pathway in plants
1个月前
已完结
Affinity gel synthesis from the p-aminobenzoic acid derivative 4-amino-2-methylbenzoic acid and purification of polyphenol oxidase from various plant sources
1个月前
已完结
Molecular insights into the anti-spoilage effect of salicylic acid in Favorita potato processing
1个月前
已关闭
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