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. 2022 Nov 15;9:1055651. doi: 10.3389/fnut.2022.1055651

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Copyright © 2022 Li, Meng, Malik, Zhang and Wang.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Diacetyl delayed broccoli floret yellowing during shelf life. Appearance of broccoli florets treated with different concentrations of diacetyl (A), appearance of broccoli florets treated with 20 μl L^–1 diacetyl (B), a* (C) and b* (D) values of broccoli florets treated with 20 μl L^–1 diacetyl. Data are the average of three replicates ± SD. Asterisk (*) indicates a significant difference among the control and diacetyl treatment groups at the same time at P < 0.05.