{"id":"W2056618391","doi":"10.1016/j.postharvbio.2007.09.004","title":"Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables","year":2008,"lang":"en","type":"article","venue":"Postharvest Biology and Technology","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":899,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Browning; Ripening; Polyphenol oxidase; Food science; Postharvest; Turgor pressure; Horticulture; Shelf life; Chemistry; Ascorbic acid; Lenticel; Peroxidase; Biology; Botany; Biochemistry; Enzyme","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01833244994585427,"score_gpt":0.228167693796214,"score_spread":0.2098352438503598,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}