Hot air and UV-C treatments promote anthocyanin accumulation in peach fruit through their regulations of sugars and organic acids

Published 2019 View Full Article

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Title
Hot air and UV-C treatments promote anthocyanin accumulation in peach fruit through their regulations of sugars and organic acids
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 309, Issue -, Pages 125726
Publisher
Elsevier BV
Online
2019-10-22
DOI
10.1016/j.foodchem.2019.125726

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