Preparation of Vanillin-Taurine Antioxidant Compound, Characterization, and Evaluation for Improving the Post-Harvest Quality of Litchi

Litchi’s post-harvest pericarp browning is one of the main constraints that drastically affect its visual attributes and market potential. Therefore, the vanillin-taurine Schiff base (VTSB) compound prepared from natural compounds of vanillin and taurine exhibited higher DPPH-radical-scavenging invi...

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Detalles Bibliográficos
Autores principales: Javed, Hafiz Umer, Liu, Ruofan, Li, Cuijin, Zhong, Sixia, Lai, Jiechang, Hasan, Murtaza, Shu, Xugang, Zeng, Li-Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10044817/
https://www.ncbi.nlm.nih.gov/pubmed/36978866
http://dx.doi.org/10.3390/antiox12030618

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10044817/
https://www.ncbi.nlm.nih.gov/pubmed/36978866
http://dx.doi.org/10.3390/antiox12030618

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