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  1. Salicylic acid immersion maintains physiochemical quality and enhances bioactive compounds in ‘Kimju’ guava fruit during cold storage
    Suriyan Supapvanich, Boonwat Mahasap, Panida Boonyaritthongchai, Chairat Techavuthiporn, Racha Tepsorn, Pannipa Youryon
    Emirates Journal of Food and Agriculture. 2017; 29(8): 620-628.


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