Exogenous glycine betaine treatment alleviates low temperature-induced pericarp browning of 'Nanguo' pears by regulating antioxidant enzymes and proline metabolism
- Resource Type
- Journal
- Source
FOOD CHEMISTRY ; FEB 15 2020, 306 pUNSP 125626 8p.- Subject
- Language
- English
- ISSN
- 18737072