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Characterization of expression and enzyme activity of lipoxygenases during fruit softening and superficial scald development in ‘Wujiuxiang’ pear. J. Appl. Bot. Food Qual. [Internet]. 2016 Dec. 7 [cited 2024 May 17];89. Available from: https://test.ojs.openagrar.de/index.php/JABFQ/article/view/6456