Low temperature conditioning alleviates peel browning by modulating energy and lipid metabolisms of ‘Nanguo’ pears during shelf life after cold storage
Low temperature conditioning alleviates peel browning by modulating energy and lipid metabolisms of ‘Nanguo’ pears during shelf life after cold storage
作者
关键词
‘Nanguo’ pear, Peel browning, Energy metabolism, Lipid metabolism, Low temperature conditioning
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