Effect of Heat Treatment on Antioxidant Activity, Physiological and Biochemical Changes and Quality of Fresh-Cut Muscat Grape
CAOMing-ming，YANRui-xiang，FENGXu-qiao,，GUANWen-qiang
FOOD SCIENCE . 2012, (8): 279 -284 .  DOI: 10.7506/spkx1002-6630-201208062