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Concentrations of eighteen types of phenolic compounds were compared between bagged and unbagged fruits in both the peel and the flesh of three apple cultivars, ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’. Fruit bagging treatment significantly lowered the phenolic compound concentrations in apple peels, except the gallic acid and chlorogenic acid in ‘Red Delicious’. Among the detected phenolic...
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