Effect of 1-Methylcyclopropene (1-MCP) Pretreatment on the Volatile Components of Chili Peppers during Low-Temperature Storage Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose
PAN Bingyan, LU Xiaoxiang, ZHANG Peng, LI Jiangkuo, CHEN Shaohui
FOOD SCIENCE . 2016, (2): 238 -243 .  DOI: 10.7506/spkx1002-6630-201602042