中文

金鹏

Professor Supervisor of Doctorate Candidates

School/Department: Office of Rural Development Institute
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Double-shoulder-tasked unit:College of Food Science & Technology
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

γ-aminobutyric acid treatment inhibits browning and promotes storage quality by regulating reactive oxygen species and membrane lipid metabolism in fresh-cut stem lettuce

Release time:2024-12-26Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Ru Xueyin,You Wanli,Zhang Jinglin,Xu Feng,Wu Zhengguo,Jin Peng,Zheng Yonghua,Cao Shifeng
Document Code:

2c9e868c9276a3ae0192bdb4bfe870cb
Volume:

459
Translation or Not:

no
Date of Publication:

2024-11-30

Pre One:Spraying 2,4-Epibrassinolide Maintains the Quality Attributes and Activates Reactive Oxygen Species Metabolism of Postharvest Strawberries

Next One:Effects of the Combined Treatment of Trans-2-Hexenal, Ascorbic Acid, and Dimethyl Dicarbonate on the Quality in Fresh-Cut Potatoes (Solanum tuberosum L.) during Storage