FOOD SCIENCE ›› 1997, Vol. 18 ›› Issue (4): 59-62.
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GE Yi-Qiang, ZHANG Wei-Yi
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Abstract: So far,fumigation with sulfur dioxide is the most opuisr and effective means for preserving fresh grape in the wold,this paper reviews the methods of fumigation and measurement of sulfur dioxide.
Key words: Grape Postharvest Sulfur dioxide
GE Yi-Qiang, ZHANG Wei-Yi. Review on the Methods of Fumigation and Measurement of Sulfar Dioxide of Postharvest Fresh grape[J]. FOOD SCIENCE, 1997, 18(4): 59-62.
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