Application of aα-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruit

Chemistry Central Journal

Volumn 9, Issue 1, 2015, Pages

  Wang, Hui ^a   Zhi, Wei ^a   Qu, Hongxia ^a   Lin, Hetong ^b   Jiang, Yueming ^a  

^a INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^b FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

Author keywords

High performance liquid chromatography; Longan; Pericarp browning; Phenolic compounds; Storage

Indexed keywords

EID: 84943401765     PISSN: None     EISSN: 1752153X     Source Type: Journal    
DOI: 10.1186/s13065-015-0124-1     Document Type: Article

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