γ-aminobutyric acid treatment inhibits browning and promotes storage quality by regulating reactive oxygen species and membrane lipid metabolism in fresh-cut stem lettuce

作者：Xueyin Ru, Wanli You, Jinglin Zhang, Feng Xu, Zhengguo Wu, Peng Jin, Yonghua Zheng, Shifeng Cao · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140420 · 被引用次数：41 · 研究领域：GABA and Rice Research、Medicinal Plants and Neuroprotection、Plant Stress Responses and Tolerance