两种贮藏温度下“黑琥珀”李果实品质及不同部位抗氧化活性的变化规律

郭晓敏1,2，安琳1,2，王友升1,2,*，王贵禧3，王郅媛1,2，李丽萍1,2

Changes of Quality and Antioxidant Capacity of Different Parts of Plum Fruit at Two Storage Temperatures

GUO Xiao-min1,2，AN Lin1,2，WANG You-sheng1,2,*，WANG Gui-xi3，WANG Zhi-yuan1,2，LI Li-ping1,2

食品科学 . 2010, (20): 425 -429 . DOI: 10.7506/spkx1002-6630-201020090