Improvement by application of three nanomaterials on flavor quality and physiological and antioxidant properties of tomato and their comparison

Copyright © 2023. Published by Elsevier Masson SAS.

Détails bibliographiques
Publié dans:Plant physiology and biochemistry : PPB. - 1991. - 201(2023) vom: 15. Aug., Seite 107834
Auteur principal: Liu, Yuping (Auteur)
Autres auteurs: Liu, Rui, Cheng, Lin, Yu, Simin, Nie, Yufan, Zhang, Hongjun, Li, Jia-Qi, Pan, Canping, Zhu, Wentao, Diao, Jinling, Zhou, Zhiqiang
Format: Article en ligne
Langue:English
Publié: 2023
Accès à la collection:Plant physiology and biochemistry : PPB
Sujets:Journal Article Antioxidant properties Flavor Nano-Se Nano-TiO(2) and nano-CeO(2) Sugar-acid ratio Tomato Volatiles Antioxidants titanium dioxide plus... 15FIX9V2JP Hydrogen Peroxide BBX060AN9V