Sanjeev KumarMishra, B. B.Saxena, S.Bandyopadhyay, N.More, V.Wadhawan, S.Hajare, S. N.Gautam, S.Sharma, A.2012-07-132012-07-132012Food Chemistry, 2012. Vol. 131: pp. 1223-1232http://hdl.handle.net/123456789/63284395 bytestext/htmlenAnthocyaninPhenolicsGamma radiationPolyphenol oxidaseMicrobial decontaminationInhibition of pericarp browning and shelf life extension of litchi by combination dip treatment and radiation processingArticle