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

Simple item page
dc.contributor.authorYokotani, Naoki
dc.contributor.authorUraji, Misugi
dc.contributor.authorHara, Miyuki
dc.date.accessioned2018-06-04T09:32:04Z
dc.date.available2018-06-04T09:32:04Z
dc.date.issued2016
dc.descriptionp.127-134fr_FR
dc.identifier.issn0916-8451
dc.identifier.urihttp://hdl.handle.net/123456789/6332
dc.language.isoenfr_FR
dc.relation.ispartofseriesin:Bioscience, Biotechnology, and Biochemistry, Vol.81, n°1. (Janv.2017);
dc.subjectBrunissement enzymatiquefr_FR
dc.subjectAcides chlorogéniquefr_FR
dc.subjectHydroxyacidesfr_FR
dc.subjectPêche japonaisefr_FR
dc.titleLow accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach “Okayama PEH7”fr_FR
dc.typeArticlefr_FR

Files

Original bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
res.pdf
Size:
67.76 KB
Format:
Adobe Portable Document Format
Download

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Articles de périodique