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Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning

Author:
Jiang, Y.
Source:
Journal of the science of food and agriculture 2000 v.80 no.3 pp. 305-310
ISSN:
0022-5142
Subject:
Litchi chinensis, pericarp, catechol oxidase, enzyme activity, anthocyanins, phenols, postharvest physiology, absorbance, ascorbic acid, oxidation
Agid:
1520288