Enhancement of storage quality and antioxidant capacity of harvested sweet cherry fruit by immersion with β-aminobutyric acid
Enhancement of storage quality and antioxidant capacity of harvested sweet cherry fruit by immersion with β-aminobutyric acid
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DOI：
10.1016/j.postharvbio.2016.03.023
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发表时间：
2016-08
影响因子：
7
通讯作者：
Lei Wang;Hua Zhang;P. Jin;Guo Xingfeng;Li Yan;Chen Fan;Jing Wang;Yonghua Zheng
中科院分区：
文献类型：
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作者：
Lei Wang;Hua Zhang;P. Jin;Guo Xingfeng;Li Yan;Chen Fan;Jing Wang;Yonghua Zheng
