Effects of H2S treatment on the content of free amino acids (nmol/g FW) in pear slices determined after 3 days of storage at 20°C.
收藏Figshare2015-12-02 更新2026-04-29 收录
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https://figshare.com/articles/dataset/_Effects_of_H_2_S_treatment_on_the_content_of_free_amino_acids_nmol_g_FW_in_pear_slices_determined_after_3_days_of_storage_at_20_176_C_/901978
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资源简介：
0 stands for fresh-cut pear slices; pear slices were treated with water (CK) or 2.0 mM H2S donor NaHS (H2S) for 3 days.
创建时间：
2015-12-02
