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    Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges

    Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges by Carmona, Lourdes, Alquézar, Berta, Diretto, Gianfranco, Sevi, Filippo, Malara, Tatiane, Lafuente, M. Teresa, Peña, Leandro

    Published in Food chemistry
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