| 标题 |
Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Pavel Pashkovskiy; Nikolay Sleptsov; Mikhail Vereschagin; Vladimir Kreslavski; Natalia Rudometova; et al 出版日期:2023-04-20 |
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(2025-6-4)