郑永华

Professor Supervisor of Doctorate Candidates

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:2024-11-05Hits:

Impact Factor:

8.2
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