Evaluation on Effects of Fresh-cutting on Volatile Flavor of Fruits and Vegetables
PAN Yong-Gui, CHEN Wei-Xin
1.Department of Food Science and Engineering,Hainan University,Danzhou 571737,China; 2.Guangdong Province Key Laboratory of Postharuest Physiology and Technology of Fruits and Vegetables,South China Agricultural University,Tianhe 510642,China
PAN Yong-Gui, CHEN Wei-Xin. Evaluation on Effects of Fresh-cutting on Volatile Flavor of Fruits and Vegetables[J]. FOOD SCIENCE, 2008, 29(10): 670-674.