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γ-aminobutyric acid treatment inhibits browning and promotes storage quality by regulating reactive oxygen species and membrane lipid metabolism in fresh-cut stem lettuce
5小时前
已完结
Exogenous proline treatment inhibiting enzymatic browning of fresh-cut potatoes during cold storage
5小时前
已完结
Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity
5小时前
已完结
Influence of plasma-activated γ-aminobutyric acid on tissue browning and water migration in fresh-cut potato during storage
5小时前
求助中
Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity
6天前
已完结
Short-term warming inhibits polyphenol oxidase activity and influences free amino acid accumulation and de novo synthesis of tyrosine in fresh-cut potato
6天前
已完结
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