doi.org/10.1016/j.foodchem.2018.08.085

Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms

..., Yonghua Zheng
61
Food Chemistry9.80
Volume: 272, Pages: 530 - 538
Published: Aug 21, 2018
Paper Fields
Paper Details
Title
Glycine betaine reduces chilling injury in peach fruit by enhancing phenolic and sugar metabolisms
DOI
doi.org/10.1016/j.foodchem.2018.08.085
Published Date
Aug 21, 2018
Journal
Food Chemistry
Volume
272
Pages
530 - 538
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