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Effects of hydrogen-rich water combined with vacuum precooling on the senescence and antioxidant capacity of pakchoi (Brassica rapa subsp. Chinensis)

EngineeringBotanyBiochemistryEnvironmental EngineeringNatural SciencesHydrogen-rich WaterPhytochemistryPhytochemicalAntioxidant CapacityPlant PhysiologyOxidative Stress