A comprehensive physiological and -Omic analysis of trypsin-mediated protection of green pepper fruits from chilling injury

作者：Keyan Zhao, Xuanqi Wang, Xiaozhen Yue, Jieyu Lv, Xiaodi Xu, Hongshan Lü, Jinhua Zuo, Xiangbin Xu, Bin Chen, Shuzhi Yuan, Qing Wang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.140547 · 被引用次数：9 · 研究领域：Plant Stress Responses and Tolerance、Postharvest Quality and Shelf Life Management、Ion Channels and Receptors