Low temperature storage reduces aroma-related volatiles production during shelf-life of banana fruit mainly by regulating key genes involved in volatile biosynthetic pathways
2018 ◽
Vol 146
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pp. 68-78
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2020 ◽
Vol 8
(3)
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pp. 2607-2612
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2016 ◽
Vol 4
(1)
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pp. 58-68
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2019 ◽
Vol 249
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pp. 100-109
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2014 ◽
Vol 41
(4)
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pp. 265-274
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1996 ◽
Vol 19
(6)
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pp. 467-476
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2021 ◽
Vol 179
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pp. 111571
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