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Journal of Food Quality
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Journal of Food Quality
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2019
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Article
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Fig 4
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Research Article
Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits
Figure 4
Effects of forced air precooling treatment on TSS (a), TA (b), soluble sugar (c), and starch (d) content.
(a)
(b)
(c)
(d)