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Effect of high temperature conditioning on ethylene, phenylalanine ammonia-lyase, peroxidase and polyphenol oxidase activities in flavedo of chilled ‹Fortune› mandarin fruit

Food ChemistryPolyphenol Oxidase ActivitiesPhenylalanine Ammonia-lyasePost-harvest PhysiologyFood QualityHigh TemperaturePolyphenolicsHealth Sciences