Combining salicylic acid and trisodium phosphate alleviates chilling injury in bell pepper (Capsicum annuum L.) through enhancing fatty-acid desaturation efficiency and water retention

Publication date: Available online 17 May 2020Source: Food ChemistryAuthor(s): Wanying Ge, Yingbo Zhao, Ximan Kong, Huajun Sun, Manli Luo, Miaomiao Yao, Baodong Wei, Shujian Ji
Source: Food Chemistry - Category: Food Science Source Type: research