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Naoki Yokotani, Misugi Uraji, Miyuki Hara, Seisuke Hihara, Tadashi Hatanaka & Kenji Oda. (2017) Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach “Okayama PEH7”. Bioscience, Biotechnology, and Biochemistry 81:1, pages 147-152.
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