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Journal of Food Biochemistry最新文献
英文
中文
Preharvest Salicylic Acid and Oxalic Acid Decrease Bioactive and Quality Loss in Blackberry (cv. Chester) Fruits during Cold Storage
采前水杨酸和草酸可减少黑莓(Chester)果实在冷藏期间的生物活性和品质损失
IF 3.5
2区 农林科学
Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Journal of Food Biochemistry
Pub Date : 2024-06-25
DOI: 10.1155/2024/4286507
Derya Erbas, Kerem Mertoglu, Ilknur Eskimez, Mehmet Polat, Mehmet A. Koyuncu, Melekber S. Durul, Ibrahim Bulduk, Barış Kaki, Tuba Esatbeyoglu