Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during storage

Journal of Food Biochemistry

Volumn 32, Issue 4, 2008, Pages 415-430

  Duan, Xuewu ^a   Su, Xinguo ^a   Shi, John ^b   You, Yanli ^a   Zhao, Mouming ^c   Li, Yuebiao ^a   Wang, Yong ^a   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX; LITCHI CHINENSIS;

EID: 48249146565     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2008.00158.x     Document Type: Article

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