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Postharvest hot air and UV-C treatments enhance aroma-related volatiles by simulating the lipoxygenase pathway in peaches during cold storage

Food ChemistryBiologyLipoxygenase PathwayBiochemistryNatural SciencesFood ProcessingRipeningMetabolomicsCold StoragePost-harvest PhysiologyFood StoragePostharvest Hot AirHealth Sciences