Dongzao jujube 第1页

Changes of Active Constituents and Their Relationship with Antioxidant Capacity in Peel and Pulp of ‘Dongzao‘ Jujube during Storage The Senescence and Membrane Lipid Peroxidation of Dongzao Jujube under Hypobaric Condition Inhibition of Postharvest Decay in Relation to Induced Disease Resistance of Dongzao Jujube Fruit Treated with Clove Oil during Cold Storage and Shelf Period