Effects of Different Thawing Methods on Fruit Quality and Antioxidant Compound Contents of ‘Ruan’er’ Pear
ZHANG Zhong, MA Chaoling, DING Ruojun, BI Yang, WANG Yi, WEI Yongbo
FOOD SCIENCE . 2018, (3): 236 -244 .  DOI: 10.7506/spkx1002-6630-201803036