The Effects of Low Temperature Duration on Mango Fruit Antioxidant Capacity and Quality

PDF(1341 KB)
PDF(1341 KB)
Chinese Agricultural Science Bulletin ›› 2019, Vol. 35 ›› Issue (34) : 134-138. DOI: 10.11924/j.issn.1000-6850.casb20190700371

The Effects of Low Temperature Duration on Mango Fruit Antioxidant Capacity and Quality

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2019, 35(34): 134-138 https://doi.org/10.11924/j.issn.1000-6850.casb20190700371

References

Publishing order | Descend order by publishing year | Descend order by cited within

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
Share on Mendeley
PDF(1341 KB)

Accesses

Citation

Detail
Sections
Recommended

/

〈 〉