Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach “Okayama PEH7”

dc.contributor.author	Yokotani, Naoki
dc.contributor.author	Uraji, Misugi
dc.contributor.author	Hara, Miyuki
dc.date.accessioned	2018-06-04T09:32:04Z
dc.date.available	2018-06-04T09:32:04Z
dc.date.issued	2016
dc.identifier.issn	0916-8451
dc.identifier.uri	http://hdl.handle.net/123456789/6332
dc.description	p.127-134	fr_FR
dc.language.iso	en	fr_FR
dc.relation.ispartofseries	in:Bioscience, Biotechnology, and Biochemistry, Vol.81, n°1. (Janv.2017);
dc.subject	Brunissement enzymatique	fr_FR
dc.subject	Acides chlorogénique	fr_FR
dc.subject	Hydroxyacides	fr_FR
dc.subject	Pêche japonaise	fr_FR
dc.title	Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach “Okayama PEH7”	fr_FR
dc.type	Article	fr_FR