Articles

EFFECTS OF BAGGING ON FRUIT COLORATION AND PHENYLALANINE AMMONIA LYASE AND POLYPHENOL OXIDASE IN ‘FEIZIXIAO’ LITCHI

Article number
558_43
Pages
273 – 278
Language
English
Abstract

Publication
Authors
G.B. Hu, D.C. Chen, P. Li, R. Ouyang, F.F. Gao, H.C. Wang, J. Dong
Keywords
flavonoids, Litchi chinensis Sonn., phenylalanine ammonia lyase (PAL), phenol, polyphenol oxidase (PPO)
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