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Reduced chilling injury in cucumber by nitric oxide and the antioxidant response

Huqing Yang1, Fenghua Wu1, Jiyu Cheng1

  • 1School of Agriculture and Food Science, ZHEJIANG A & F UNIVERSITY, Lin'an, Zhejiang 311300, PR China.

Food Chemistry
|September 13, 2014
PubMed

Keywords:
Antioxidant enzymeChilling injuryCucumberNitric oxideOxidative stress

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