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. 2021 Feb 28;10(3):508. doi: 10.3390/foods10030508

Figure 1.

Figure 1

Changes in residual PPO activities of fresh-cut bell pepper during storage at 4 °C. The capital letters within one column indicate significant differences at day 0 (p < 0.05). Values with different letters within one column are significantly different during storage (p < 0.05).