Article Versions Notes

Zhao Y, Zuo J, Yuan S, Shi W, Shi J, Feng B, Wang Q. UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage. Foods. 2021; 10(12):2964. https://doi.org/10.3390/foods10122964

Zhao, Yaqi, Jinhua Zuo, Shuzhi Yuan, Wenlin Shi, Junyan Shi, Bihong Feng, and Qing Wang. 2021. "UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage" Foods 10, no. 12: 2964. https://doi.org/10.3390/foods10122964

Zhao, Y., Zuo, J., Yuan, S., Shi, W., Shi, J., Feng, B., & Wang, Q. (2021). UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage. Foods, 10(12), 2964. https://doi.org/10.3390/foods10122964