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Combining acetic acid and ethanol as an anti-browning treatment for lettuce butt discoloration through repression of the activity and expression of phenylalanine ammonia lyase

Food ChemistryAgricultural ChemistryEngineeringTanninCrop ProtectionBiotechnologyPhenylalanine Ammonia LyaseMicrobiologyLettuce Butt DiscolorationPlant PhysiologyAcetic Acid