Fundamental aspects of postharvest heat treatments.
作者： Susan Lurie , Romina Pedreschi
关键词: Chilling injury 、 Postharvest 、 Biology 、 Biotechnology 、 Metabolome 、 Toxicology
摘要: … proteins were higher in the heated fruit and … sugars and alcohol sugars were increased in HAT and most remained high when fruit were transferred to 20 C, though fructose and glucose …
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