Arachidonic acid enhances chilling tolerance in banana fruit via coordinated antioxidant system, energy homeostasis and phenylpropanoid metabolism
Fuente:
Food Chemistry
Publication date: 15 August 2026Source: Food Chemistry, Volume 520Author(s): Youxia Shan, Ying Li, Taotao Li, Wanqi Chen, Xuewu Duan, Yueming Jiang