Results 141 to 143 of about 1,415 (143)

Exogenous phytosulfokine α alleviates chilling injury of loquat fruit via regulating sugar, proline, polyamine and γ-aminobutyric acid metabolisms

Food Chemistry
Peng Jin
exaly  

Physicochemical characteristics and biological activities of polysaccharides from the leaves of different loquat (Eriobotrya japonica) cultivars

International Journal of Biological Macromolecules, 2019
Shang Lin, Wen Qin, Ding-Tao Wu
exaly  

Inhibition of loquat enzymatic browning by sulfhydryl compounds

Food Chemistry, 2002
exaly