A carregar...
Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruit
BACKGROUND: Pericarp browning is a critical problem resulting in reduced commercial value and shelf life of longan fruit. RESULTS: Two non-protein amino acids, α-aminoisobutyric acid (AIB) and β-aminoisobutyric acid (BAIB) at 100 and 1 mM were applied to longan fruit prior to storage for up to 8 day...
Na minha lista:
| Publicado no: | Chem Cent J |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer International Publishing
2015
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4595526/ https://ncbi.nlm.nih.gov/pubmed/26457116 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13065-015-0124-1 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|