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  • Hua-jun Sun, Manli Luo, +6 authors Shu-juan Ji
  • Chemistry, Medicine
  • Food chemistry
  • 2019 (First Published: 1 February 2020)
  • The effect of glycine betaine (GB) on chilling injury (CI)-induced pericarp browning in 'Nanguo' pears was investigated during shelf life at 20 °C after storage at 0 °C for 120 d. GB treatmentContinue Reading