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Changes in pericarp metabolite profiling of four litchi cultivars during browning

Xi Chen1, Qixian Wu1, Zhongsuzhi Chen1

  • 1Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, No.723 Xingke Road, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No.19(A) Yuquan Road, Shijingshan District, Beijing 100049, China.

Food Research International (Ottawa, Ont.)
|April 20, 2019
PubMed

Keywords:
Free amino acidsHydrolytic amino acidsLitchi fruitPericarp browningPrimary metabolitesVolatile compounds

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