Caffeic acid enhances the postharvest quality by maintaining the nutritional features and improving the aroma volatiles for nectarine fruit
Fuente: Food Chemistry
Publication date: 1 February 2025Source: Food Chemistry, Volume 464, Part 2Author(s): Jingxuan Lu, Han Wang, Yiqin Zhang, Hongxuan Wang, Lizhi Deng, Luyao Chen, Jiankang Cao, Baogang Wang, Weibo Jiang