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Effect of Cold and Heat Shock Treatment on the Color Development of Mature Green Tomatoes and the Roles of Their Antioxidant Enzymes

Published Online: 2018-01-13

Published Print: 2018-03

Authors

Zhang, Yan

Ji, Haiyu

Yu, Juan

Zhang, Zi
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (No. 31401663)
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Text and Data Mining valid from 2018-01-13
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Article History

Received: 22 September 2017

Accepted: 27 December 2017

First Online: 13 January 2018

Document is current