Effect of Modified Potato Starch-Based Coating on Quality Preservation of “Zaosu” Pear
LIU Jinjin1,2, LI Yongcai1,*, BI Yang1, WANG Yi1, HU Lingang1, LI Jianpeng1
FOOD SCIENCE . 2015, (16): 278 -283 .  DOI: 10.7506/spkx1002-6630-201516053