INFLUENCE OF STORAGE TEMPERATURE ON LIPID OXIDATION, STALE FLAVOR FORMATION AND DISCOLORATION IN LOTUS (<i>NELUMBO NUCIFERA</i>) BEE POLLEN

Xiang Xu(Chinese Academy of Agricultural Sciences), Liping Sun(Yangzhou University), Jie Dong(Inner Mongolia Agricultural University), LI Tian-jiao(Chinese Academy of Agricultural Sciences), Wei He(Xinjiang Academy of Agricultural Sciences)
Journal of Food Processing and Preservation
March 5, 2012
10.1111/j.1745-4549.2011.00642.x
Cited by 11

Related Papers

ADMETlab: a platform for systematic ADMET evaluation based on a comprehensively collected ADMET database
|Journal of Cheminformatics|2018|845
ZmLEA3, a Multifunctional Group 3 LEA Protein from Maize (Zea mays L.), is Involved in Biotic and Abiotic Stresses
|Plant and Cell Physiology|2013|216
Novel loci and pathways significantly associated with longevity
|Scientific Reports|2016|203
ZmMPK17, a novel maize group D MAP kinase gene, is involved in multiple stress responses
|Planta|2011|153
ZmHSP16.9, a cytosolic class I small heat shock protein in maize (Zea mays), confers heat tolerance in transgenic tobacco
|Plant Cell Reports|2012|149