Analysis of quality differences and antioxidant abilities of three apple cultivars in tolerance to high CO2 concentration

XIAO Mingjun, CHENG Aofeng, DU Qianqian, FENG Shouqian, PENG Yong

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 117-126.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 117-126. DOI: 10.13995/j.cnki.11-1802/ts.043377

Analysis of quality differences and antioxidant abilities of three apple cultivars in tolerance to high CO2 concentration

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 117-126 https://doi.org/10.13995/j.cnki.11-1802/ts.043377

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