Work

Reduced chilling injury in cucumber by nitric oxide and the antioxidant response

Year: 2011

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2011.02.011

Authors: Huqing Yang, Fenghua Wu, Jiyu Cheng

Institution: Zhejiang A & F University

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Natural Science Foundation of Zhejiang Province

OpenAlex ID: W2019237199

FWCI: 10.96

Cites: 33

Cited by: 337

Related to: 10