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Effect of calcium and salicylic acid on quality retention in relation to antioxidative enzymes in radish stored under refrigerated conditions

Crossref DOI link: https://doi.org/10.1007/s13197-017-3027-4

Published Online: 2018-01-27

Published Print: 2018-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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