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Glycine betaine treatment alleviates loss of aroma-related esters in cold-stored 'Nanguo' pears by regulating the lipoxygenase pathway.
Luo, Manli; Zhou, Xin; Sun, Huajun; Zhou, Qian; Wei, Baodong; Cheng, Shunchang; Ji, Shu-Juan.
Affiliation
  • Luo M; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Zhou X; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Sun H; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Zhou Q; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Wei B; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Cheng S; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Ji SJ; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China. Electronic address: jsjsyau@syau.edu.cn.
Food Chem ; 316: 126335, 2020 Jun 30.
Article in En | MEDLINE | ID: mdl-32062231
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Betaine / Lipoxygenase / Pyrus / Esters / Odorants Language: En Journal: Food Chem Year: 2020 Document type: Article Country of publication: Reino Unido
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Betaine / Lipoxygenase / Pyrus / Esters / Odorants Language: En Journal: Food Chem Year: 2020 Document type: Article Country of publication: Reino Unido