Caffeic acid enhances the postharvest quality by maintaining the nutritional features and improving the aroma volatiles for nectarine fruit
Jingxuan Lu, Han Wang, Yiqin Zhang, Hongxuan Wang, Li Deng, Luyao Chen, Jiankang Cao, Baogang Wang, Weibo Jiang
Topics & Concepts
PostharvestAromaCaffeic acidChemistryHorticultureFood scienceBotanyBiologyBiochemistryAntioxidantPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesPlant Physiology and Cultivation Studies