Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruit

Overview of attention for article published in BMC Chemistry, October 2015

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Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan… http://t.co/40B0WXV8mr

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