1-MCP处理对南果梨20℃贮藏期香气成分的影响

董萍1,2，辛广1,2,*，张博2，冯帆1,2，李铁纯2

Effect of 1-MCP Treatment on Fruit Aroma Components in Nanguo Pears during Storage at 20 ℃

DONG Ping1,2，XIN Guang1,2,*，ZHANG Bo2，FENG Fan1,2，LI Tie-chun2

食品科学 . 2010, (22): 477 -479 . DOI: 10.7506/spkx1002-6630-201022107