Comparison of fruit quality and GC–MS-based metabolite profiling of kiwifruit ‘Jecy green’: Natural and exogenous ethylene-induced ripening

Published 2017 View Full Article

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Title
Comparison of fruit quality and GC–MS-based metabolite profiling of kiwifruit ‘Jecy green’: Natural and exogenous ethylene-induced ripening
Authors
Keywords
Actinidia chinensis Planch, Ethylene, Metabolites, Postharvest, Quality, Ripening, Taste
Journal
FOOD CHEMISTRY
Volume 234, Issue -, Pages 81-92
Publisher
Elsevier BV
Online
2017-04-28
DOI
10.1016/j.foodchem.2017.04.163

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