Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability
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Title
Hydrogen sulfide and phenylalanine alleviate chilling injury in eggplant fruits during cold storage by enhancing antioxidant activities and membrane stability
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2021-09-03
DOI
10.1111/jfpp.15933
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