Compositional modifications of bioactive compounds and changes in the edible quality and antioxidant activity of ‘Friar’ plum fruit during flesh reddening at intermediate temperatures
Rui Wang(Monash University), Weibo Jiang(China Agricultural University), Hanxu Pan(China Agricultural University), Shuzhi Yuan(Ministry of Agriculture and Rural Affairs), Qianqian Li(China Agricultural University), Limin Wang(China Agricultural University)
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