Chlorine dioxide delays the reddening of postharvest green peppers by affecting the chlorophyll degradation and carotenoid synthesis pathways

出版年份 2019 全文链接

标题

作者

关键词

出版物

Volume 156, Issue -, Pages 110939

出版商

Elsevier BV

发表日期

2019-06-23

DOI

10.1016/j.postharvbio.2019.110939

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