Polyamine Accumulation Following Hot-Water Dips Influences Chilling Injury and Decay in'Friar' Plum Fruit
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08793.x/fullpdf
Reference28 articles.
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2. Polyamines inhibit lipid peroxidation in senescing oat leaves
3. Effect of 1-methylcyclopropene on ripening of ‘Canino’ apricots and ‘Royal Zee’ plums
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