Effects of γ-aminobutyric acid treatment on the quality properties and chilling tolerance of guava fruit during cold storage

doi:10.13995/j.cnki.11-1802/ts.027315

CHEN Hongbin, WANG Huiling, JIANG Xuanjing, CHEN Caiping, CHENG Yongqiang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 130-136.

PDF(2493 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (14) : 130-136. DOI: 10.13995/j.cnki.11-1802/ts.027315

Effects of γ-aminobutyric acid treatment on the quality properties and chilling tolerance of guava fruit during cold storage

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(14): 130-136 https://doi.org/10.13995/j.cnki.11-1802/ts.027315

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2493 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-03-10	2021-03-25	2021-07-25
Issue Date
2021-08-20

Please choose a citation manager

Content to export