不同解冻方式对软儿梨果实品质与抗氧化物质含量的影响

张忠，马朝玲，丁若珺，毕阳，王毅，魏永波

Effects of Different Thawing Methods on Fruit Quality and Antioxidant Compound Contents of ‘Ruan’er’ Pear

ZHANG Zhong, MA Chaoling, DING Ruojun, BI Yang, WANG Yi, WEI Yongbo

食品科学 . 2018, (3): 236 -244 . DOI: 10.7506/spkx1002-6630-201803036