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γ-Aminobutyric acid and nitric oxide treatments preserve sensory and nutritional quality of cornelian cherry fruits during postharvest cold storage by delaying softening and enhancing phenols accumulation

Food ChemistryNutritionFood PreservationPhenols AccumulationCornelian Cherry FruitsRipeningPublic HealthFood QualityNitric Oxide TreatmentsPost-harvest PhysiologyFood StorageHealth Sciences