| Hot air treatment-induced arginine catabolism is associated with elevated polyamines and proline levels and alleviates chilling injury in postharvest tomato fruit | |
| Zhang, Xinhua; Shen, Lin; Li, Fujun; Meng, Demei; Sheng, Jiping | |
| 刊名 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
 |
| 2013 | |
| 卷号 | 93期号:13页码:3245-3251 |
| 关键词 | tomato fruit hot air (HA) arginine catabolism chilling injury (CI) polyamines (PAs) proline |
| DOI | 10.1002/jsfa.6166 |
| URL标识 | 查看原文 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/5155039 |
| 专题 | 山东大学 |
| 作者单位 | 1.Shandong Univ Technol, Sch Agr & Food Engn, Zibo 255049, Shandong, Peoples R China. 2.[Zhang, Xinhua 3.Shen, Lin 4.Meng, Dem |
| 推荐引用方式 GB/T 7714 | Zhang, Xinhua,Shen, Lin,Li, Fujun,et al. Hot air treatment-induced arginine catabolism is associated with elevated polyamines and proline levels and alleviates chilling injury in postharvest tomato fruit[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2013,93(13):3245-3251. |
| APA | Zhang, Xinhua,Shen, Lin,Li, Fujun,Meng, Demei,&Sheng, Jiping.(2013).Hot air treatment-induced arginine catabolism is associated with elevated polyamines and proline levels and alleviates chilling injury in postharvest tomato fruit.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,93(13),3245-3251. |
| MLA | Zhang, Xinhua,et al."Hot air treatment-induced arginine catabolism is associated with elevated polyamines and proline levels and alleviates chilling injury in postharvest tomato fruit".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 93.13(2013):3245-3251. |
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