淀粉液化芽孢杆菌ES-2发酵产物对贮藏期间“湖锦蜜露”水蜜桃品质和生理特性的影响

张丽，郁志芳*，姜丽，蒋娟，雷闪亮

Effects of Bacillus amyloliquefaciens ES-2 Fermented Product on Quality and Physiological Characteristics of “Hujinmilu” Juicy Peach Fruits during Storage

ZHANG Li，YU Zhi-fang*，JIANG Li，JIANG Juan，LEI Shan-liang

食品科学 . 2009, (20): 421 -425 . DOI: 10.7506/spkx1002-6300-200920095