Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruit
Crossref DOI link: https://doi.org/10.1186/s13065-015-0124-1
Published Online: 2015-10-06
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wang, Hui
Zhi, Wei
Qu, Hongxia
Lin, Hetong
Jiang, Yueming
Text and Data Mining valid from 2015-10-06
Article History
Received: 6 April 2015
Accepted: 19 August 2015
First Online: 6 October 2015