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Anaerobic exposure before or after wounding reduces the production of wound-induced phenolic compounds in fresh-cut lettuce
Saltveit, Mikal E.Volume:
135
Langue:
english
Journal:
Postharvest Biology and Technology
DOI:
10.1016/j.postharvbio.2017.08.022
Date:
January, 2018
Fichier:
PDF, 421 KB
english, 2018