Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process
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Author:
Hongmei Di, Jie Ma, Yi Zhang, Jia Wei, Jiao Yang, Jun Ma, Jinlin Bian, Jingyi Xu, Zhi Huang, Yi Tang, Huanxiu Li, Yangxia Zheng, Fen Zhang, Bo Sun
Publish_to:
FOOD CHEMISTRY
Sucrose treatment delays senescence and maintains the postharvest quality of baby mustard (Brassica juncea var. gemmifera)
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Author:
Di H; Zhang Y; Ma J; Wei J; Wang Y; Li Z; Cui C; Fang P; Ma W; Li H; Sun B; Zhang F.
Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard
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Author:
Zhang F; Zhang J; Di H; Xia P; Zhang C; Wang Z; Li Z; Huang S; Li M; Tang Y; Luo Y; Li H; Sun B.
Mitochondria-Targeted Nanosystem Enhances Radio–Radiodynamic–Chemodynamic Therapy on Triple Negative Breast Cancer
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Author:
Yi Zhang, Wenli Huang, Chenlu Zhang, Huanhuan Huang, Shihan Yang, Yiqing Wang, Zhi Huang, Yi Tang, Xiaomei Li, Huashan Lian, Huanxiu Li, Fen Zhang, Bo Sun
Low-temperature storage after harvest retards the deterioration in the sensory quality; health-promoting compounds; and antioxidant capacity of baby mustard
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Author:
Sun B, Lin PX, Xia PX, Di HM, Zhang JQ, Zhang CL, Zhang F
Characterization of the Role of the Neoxanthin Synthase Gene BoaNXS in Carotenoid Biosynthesis in Chinese Kale
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Author:
Jian Y; Zhang C; Wang Y; Li Z; Chen J; Zhou W; Hua
Publish_to:
Genes (Basel)