UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage
Yaqi Zhao(Harbin Institute of Technology), Qing Wang(Focused Photonics (China)), Bihong Feng(Guangxi University), Wenlin Shi(Guangxi University), Shuzhi Yuan(Ministry of Agriculture and Rural Affairs), Jinhua Zuo(Beijing Academy of Agricultural and Forestry Sciences), Junyan Shi(Beijing Academy of Agricultural and Forestry Sciences)
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