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Acta Alimentaria
C.Y. Zhou
Q.W. Cheng
T. Chen
L.L. Meng
T.G. Sun
B. Hu
J. Yang
, and
D.Y. Zhang

physiological and biochemical reactions. Therefore, predicting the internal quality of banana through sensory characteristics (e.g. browning area, colour) and rapidly and non-destructively evaluating banana quality during storage are essential. Changes in

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