混料设计优化孜然、花椒、芥子混合精油对4 种果蔬采后真菌的抑菌效果

熊李波，秦强，胡培芳，郭佳，夏泆斌，张忠，毕阳，葛向珍

Optimization of Combinations of Cuminum cyminum L., Zanthoxylum bungeanum Maxim. and Brassica juncea L. Essential Oils Using Mixture Design for Higher Antifungal Effect against Postharvest Fungi in Four Fruits and Vegetables

XIONG Libo, QIN Qiang, HU Peifang, GUO Jia, XIA Yibin, ZHANG Zhong, BI Yang, GE Xiangzhen

食品科学 . 2019, (3): 208 -216 . DOI: 10.7506/spkx1002-6630-20171010-068