γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit

Published 2011 View Full Article

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Title
γ-Aminobutyric acid treatment reduces chilling injury and activates the defence response of peach fruit
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 129, Issue 4, Pages 1619-1622
Publisher
Elsevier BV
Online
2011-06-26
DOI
10.1016/j.foodchem.2011.06.018

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