Ursolic acid, a natural endogenous compound, inhibits browning in fresh-cut apples
Song Zhang, Shuwen Wang, Yu Li, Jinjie Wang, Jingying Shi, Yong Peng, Pei Liu
Topics & Concepts
BrowningUrsolic acidEndogenyChemistryNatural compoundBotanyFood scienceHorticultureBiochemistryBiologyEngineeringBiochemical engineeringPlant Physiology and Cultivation StudiesPlant Reproductive BiologyPostharvest Quality and Shelf Life Management