Gallic acid reduces pericarp browning of litchi fruit during storage
Chunlan Wang, Shuting Zhang, Dandan Zhang, Fengjun Li, Lihong Xie, Tingrui Dai, Yueming Jiang
Topics & Concepts
BrowningGallic acidChemistryHorticultureFood scienceBotanyBiologyBiochemistryAntioxidantPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesPlant Physiology and Cultivation Studies