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Volumn 61, Issue 6, 2013, Pages 1373-1387

Cell wall, cell membrane, and volatile metabolism are altered by antioxidant treatment, temperature shifts, and peel necrosis during apple fruit storage

Author keywords

antioxidant; diphenylamine; ripening; shelf life; superficial scald; volatile aroma esters

Indexed keywords

ACID MOIETY; ANTIOXIDANT TREATMENT; APPLE FRUITS; BUTYL ALCOHOLS; CELL WALLS; CO-REGULATION; COLOR CHANGES; DIPHENYLAMINE; FARNESENE; HIERARCHICAL CLUSTER ANALYSIS; METABOLIC PROFILES; METABOLOMES; METABOLOMICS; METHYL ESTERS; OVERALL QUALITY; OXIDATION PRODUCTS; OXIDATIVE STRESS RESPONSE; PHYSIOLOGICAL PROCESS; RIPENING; RIPENING PROCESS; SHELF LIFE; SUPERFICIAL SCALD; SYNTHESIS PATHWAYS; TEMPERATURE SHIFT;

EID: 84873654670     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3046208     Document Type: Article
Times cited : (26)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.