AGRIS - International System for Agricultural Science and Technology

Changed activities of enzymes crucial to membrane lipid metabolism accompany pericarp browning in Nanguo pears during refrigeration and subsequent shelf life at room temperature

2015

Sheng, Lei | Xin ZhouauthorDepartment of Food Science, Shenyang Agricultural University, Shenyang 110866, China | Zhi-Yong LiuauthorDepartment of Horticulture, Shenyang Agricultural University, Shenyang 110866, China | Jun-wei WangauthorDepartment of Food Science, Shenyang Agricultural University, Shenyang 110866, China | Qian ZhouauthorDepartment of Food Science, Shenyang Agricultural University, Shenyang 110866, China | Long WangauthorDepartment of Food Science, Shenyang Agricultural University, Shenyang 110866, China | Qi ZhangauthorDepartment of Food Science, Shenyang Agricultural University, Shenyang 110866, China | Shu-juan JiauthorDepartment of Food Science, Shenyang Agricultural University, Shenyang 110866, China


Bibliographic information
Other Subjects
Pericarp browning; Phospholipase d; Shelf life; Nanguo pear; Ambient temperature; Membrane lipid metabolism
Language
English
Type
Text; Journal Article

2016-11-15
AGRIS AP
Data Provider
Links
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org