Induced expression of NOX and SOD by gaseous sulfur dioxide and chlorine dioxide enhances antioxidant capacity and maintains fruit quality of ‘Daw’ longan fruit during storage through H2O2 signaling
Induced expression of NOX and SOD by gaseous sulfur dioxide and chlorine dioxide enhances antioxidant capacity and maintains fruit quality of ‘Daw’ longan fruit during storage through H2O2 signaling
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