Effect of Methyl Jasmonate Treatment on Synthesis and Antioxidant Activity of Phenolic Acids in Grape Berries and Corresponding Mechanisms
汪开拓1，郑永华2，唐文才1，李君廷1，但汉龙1
FOOD SCIENCE . 2013, (6): 260 -265 .  DOI: 10.7506/spkx1002-6630-201306058