| Changes in pericarp metabolite profiling of four litchi cultivars during browning | |
| Xi Chen; Qixian Wu; Zhongsuzhi Chen; Taotao Li; Zhengke Zhang; Huijun Gao; Ze Yun; Yueming Jiang | |
| 刊名 | Food Research International
 |
| 2019 | |
| 关键词 | Free amino acids Hydrolytic amino acids Litchi fruit Pericarp browning Primary metabolites Volatile compounds |
| ISSN号 | 0963-9969 |
| URL标识 | 查看原文 |
| 公开日期 | [db:dc_date_available] |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/4611806 |
| 专题 | 湖南大学 |
| 作者单位 | 1.c College of Food Science and Technology, Hainan University, No.58 Haidiandao Renmin Street, Haikou 570228, China a Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No.723 Xingke Road, Tianhe District, Guangzhou 510650, China 2.University of Chinese Academy of Sciences, No.19 Yuquan Road, Shijingshan District, Beijing 100049, China 3.Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, No. 80 Dafeng Two Street, Tianhe District, Guangzhou 510640, China |
| 推荐引用方式 GB/T 7714 | Xi Chen,Qixian Wu,Zhongsuzhi Chen,et al. Changes in pericarp metabolite profiling of four litchi cultivars during browning[J]. Food Research International,2019. |
| APA | Xi Chen.,Qixian Wu.,Zhongsuzhi Chen.,Taotao Li.,Zhengke Zhang.,...&Yueming Jiang.(2019).Changes in pericarp metabolite profiling of four litchi cultivars during browning.Food Research International. |
| MLA | Xi Chen,et al."Changes in pericarp metabolite profiling of four litchi cultivars during browning".Food Research International (2019). |
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