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. 2011 May 5;50(4):797–802. doi: 10.1007/s13197-011-0384-2

Fig. 1.

Fig. 1

Effect of antioxidants and salicylic acid on browning index, decay percentage, PPO activity, relative leakage rate and anthocyanin conc. of Rose Scented litchi. [The vertical bars indicates the standard error (n = 3)]