| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542587 | Food Chemistry | 2013 | 5 Pages |
Abstract
⺠'Ninghaibai' loquat fruit contained higher glucose and fructose. ⺠The resistant cultivar showed higher activities of HXK and FRK. ⺠Chilling tolerance of loquat was due to hexose content and hexose sensor activity.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Shifeng Cao, Zhenfeng Yang, Yonghua Zheng,