不同温度下1-MCP与水杨酸处理对李果实品质影响的主成分分析

郭晓敏1,2，安琳1,2，王友升1,2,*，李丽萍1,2，王贵禧3，陈小燕1,2

Principal Components Analysis of the Influence of 1-MCP and Salicylic Acid Treatment on Fruit Quality of Angeleno Plum

GUO Xiao-min1,2，AN Lin1,2，WANG You-sheng1,2,*，LI Li-ping1,2，WANG Gui-xi3，CHEN Xiao-yan1,2

食品科学 . 2010, (18): 416 -422 . DOI: 10.7506/spkx1002-6630-201018098