Effects of bagging and storage temperature on anthocyanin content and phenylalanine ammonia-lyase (PAL) activity in mangosteen (Garcinia mangostana L.) fruit pericarp during maturation
Effects of bagging and storage temperature on anthocyanin content and phenylalanine ammonia-lyase (PAL) activity in mangosteen (Garcinia mangostana L.) fruit pericarp during maturation