Exogenous 3-Hydroxy-4-methoxycinnamic acid inhibits browning in fresh-cut pear flesh

已完结 10 由 huifafafafada 发布于 2026/10/27 9:15:57

DOI:10.1016/j.foodchem.2026.151294
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodchem.2026.151294

Elsevier

Abstract：Fresh-cut pears are highly susceptible to oxidative browning during postharvest storage, which seriously deteriorates fruit quality and nutritional value. Although 3-Hydroxy-4-methoxycinnami

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