Membrane Lipid Peroxidation during Browning of Lily Bulbs

被引：0
|
作者：
Kan, Juan [1 ]
Wan, Bing [1 ]
Xie, Wangjing [1 ]
Chen, Cuicui [1 ]
Liu, Jun [1 ]
Jin, Changhai [1 ]
机构：
[1] College of Food Science and Engineering, Yangzhou University, Yangzhou,225127, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 01期
关键词：
Browning - Cell membrane permeability - Lily bulbs - Membrane lipid peroxidation - Membrane lipids - Production rates - Superoxide anion radicals - Superoxide dismutases;
D O I：
10.7506/spkx1002-6630-20170922-316
中图分类号：
学科分类号：
摘要：
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页码：9 / 15
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