Effect of Different Concentrations of Ethephon on Aroma and Key Enzymes Related to Aroma Formation in 1-MCP-Treated Nanguo Pear after Refrigerated Storage
ZHANG Li-ping，JI Shu-juan
FOOD SCIENCE . 2013, (10): 294 -298 .  DOI: 10.7506/spkx1002-6630-201310065