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doi: 10.3892/mmr.2016.5563
10.16047/j.cnki.cn14-1300/r.2024.02.005 21 DagvadorjJ.ShimadaK.ChenS.JonesH
Johanna Mannervik assisted in the graphical design of the paper
3.3 Discoloration Mushrooms are susceptible to browning due to microbial contamination or enzymatic activities, with enzyme activities considered the primary cause of browning on fruits and vegetables (47)
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