Effects of Bacillus amyloliquefaciens ES-2 Fermented Product on Quality and Physiological Characteristics of “Hujinmilu” Juicy Peach Fruits during Storage
ZHANG Li，YU Zhi-fang*，JIANG Li，JIANG Juan，LEI Shan-liang
FOOD SCIENCE . 2009, (20): 421 -425 .  DOI: 10.7506/spkx1002-6300-200920095