LEVELS OF ANTIOXIDANT ENZYMES AND LIPID SOLUBLE ANTIOXIDANTS ARE ASSOCIATED WITH SUSCEPTIBILITY TO INTERNAL BROWNING IN 'BRAEBURN' APPLES - Concepedia

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LEVELS OF ANTIOXIDANT ENZYMES AND LIPID SOLUBLE ANTIOXIDANTS ARE ASSOCIATED WITH SUSCEPTIBILITY TO INTERNAL BROWNING IN 'BRAEBURN' APPLES

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Citations

0

References

2003

Year

P.M.A. Toivonen, Paul A. Wiersma, Yandan Gong, O.L. Lau

Acta Horticulturae

Food ChemistryBotanyBiochemistryNatural SciencesPost-harvest PhysiologyPlant PhysiologyHorticultural ScienceOxidative Stress

Abstract

ISHS VIII International Controlled Atmosphere Research Conference LEVELS OF ANTIOXIDANT ENZYMES AND LIPID SOLUBLE ANTIOXIDANTS ARE ASSOCIATED WITH SUSCEPTIBILITY TO INTERNAL BROWNING IN 'BRAEBURN' APPLES