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Indian River Research and Education Center
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Hydrogen peroxide-induced pericarp browning of harvested longan fruit in association with energy metabolism.
Food chemistry Jun, 2017 | Pubmed ID: 28193430
University of Florida
Xiuxiu Sun1,2,
Elizabeth Baldwin1,
Anne Plotto1,
Jan Narciso1,
Christopher Ference1,
Mark Ritenour2,
Ken Harrison3,
Joseph Gangemi3,
Jinhe Bai1
1, USDA, ARS, USHRL,
2Indian River Research and Education Center, University of Florida,
3, Worrell Water Technologies, LLC
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