Publication | Closed Access
Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system
76
Citations
32
References
2022
Year
Food ChemistryNutritionPhenolic MetabolismFresh-cut ApplesHorticultural ScienceAntioxidant SystemPost-harvest PhysiologyRipeningPhytochemicalPlant PhysiologyPolyphenolicsOxidative Stress
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