Effects of H<sub>2</sub>S treatment on the content of free amino acids (nmol/g FW) in pear slices determined after 3 days of storage at 20°C.
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资源简介：
0 stands for fresh-cut pear slices; pear slices were treated with water (CK) or 2.0 mM H2S donor NaHS (H2S) for 3 days.
创建时间：
2014-01-15
