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Physiological effects of hot water dipping, chitosan coating and gibberellic acid on shelf-life and quality assurance of sugar snap peas (Pisum sativum L. var. macrocarpon)

BiomanufacturingHot Water DippingSugar Snap PeasChitosan CoatingAgricultural EconomicsPost-harvest PhysiologyFood QualityFood SafetyCrop QualityHealth Sciences