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Treatment with exogenous salicylic acid maintains quality, increases bioactive compounds, and enhances the antioxidant capacity of fresh goji (Lycium barbarum L.) fruit during storage

Food ChemistryFood Bioactive CompoundHealth SciencesBotanyMedicineFresh GojiMicrobiologyRipeningPost-harvest PhysiologyPharmacologyLycium Barbarum L.Food SafetyOxidative StressExogenous Salicylic Acid