共 50 条
- [14] Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage Journal of Food Science and Technology, 2018, 55 : 5035 - 5044
- [15] Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (12): : 5035 - 5044
- [16] Regulation of ethylene, ACC, MACC production, and ACC-oxidase activity at various stages of maturity of apple fruit and the effect of exogenous ethylene treatment GARTENBAUWISSENSCHAFT, 2000, 65 (03): : 121 - 128