Preparation of Vanillin-Taurine Antioxidant Compound, Characterization, and Evaluation for Improving the Post-Harvest Quality of Litchi.

Javed, Hafiz Umer; Liu, Ruofan; Li, Cuijin; Zhong, Sixia; Lai, Jiechang; Hasan, Murtaza; Shu, Xugang; Zeng, Li-Yan

Javed, Hafiz Umer; Liu, Ruofan; Li, Cuijin; Zhong, Sixia; Lai, Jiechang; Hasan, Murtaza; Shu, Xugang; Zeng, Li-Yan.

Afiliación

Javed HU; School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Liu R; School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Li C; School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Zhong S; School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Lai J; School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Hasan M; School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Shu X; School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Zeng LY; School of Chemistry and Chemical Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.

Antioxidants (Basel) ; 12(3)2023 Mar 02.

Article en En | MEDLINE | ID: mdl-36978866

Palabras clave

antioxidant acticity; litchi; post-harvest browning; vanillin schiff base

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2023 Tipo del documento: Article País de afiliación: China

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