Treatment with exogenous salicylic acid maintains quality, increases bioactive compounds, and enhances the antioxidant capacity of fresh goji (Lycium barbarum L.) fruit during storage

Publication date: Available online 30 December 2020Source: LWTAuthor(s): Huaiyu Zhang, Zhongmei Ma, Junjie Wang, Peng Wang, Danyou Lu, Shufang Deng, Haolin Lei, Yunfei Gao, Yuanyuan Tao
Source: LWT Food Science and Technology - Category: Food Science Source Type: research