乙烯利对1-MCP处理南果梨冷藏后香气及香气合成过程中关键酶活的影响

张丽萍，纪淑娟*

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

食品科学 . 2013, (10): 294 -298 . DOI: 10.7506/spkx1002-6630-201310065