GC-MS结合电子鼻分析1-MCP处理对线椒低温贮藏期挥发性物质的影响
潘冰燕，鲁晓翔，张 鹏，李江阔，陈绍慧
Effect of 1-Methylcyclopropene (1-MCP) Pretreatment on the Volatile Components of Chili Peppers during Low-Temperature Storage Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
PAN Bingyan, LU Xiaoxiang, ZHANG Peng, LI Jiangkuo, CHEN Shaohui
食品科学
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2016, (2): 238
-243
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DOI: 10.7506/spkx1002-6630-201602042
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