Low temperature conditioning alleviates loss of aroma-related esters of ‘Nanguo’ pears by regulation of ethylene signal transduction

Published 2018 View Full Article

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Title
Low temperature conditioning alleviates loss of aroma-related esters of ‘Nanguo’ pears by regulation of ethylene signal transduction
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 264, Issue -, Pages 263-269
Publisher
Elsevier BV
Online
2018-05-09
DOI
10.1016/j.foodchem.2018.05.024

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