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HARVARD Citation
Mi, S. et al. (2023). Cold shock precooling improves the firmness of chili pepper during postharvest storage and the molecular mechanisms related to pectin. Food chemistry. p. . [Online].
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Mi, S. et al. (2023). Cold shock precooling improves the firmness of chili pepper during postharvest storage and the molecular mechanisms related to pectin. Food chemistry. p. . [Online].