Effect of 1-MCP Treatment on Fruit Aroma Components in Nanguo Pears during Storage at 20 ℃
DONG Ping1,2，XIN Guang1,2,*，ZHANG Bo2，FENG Fan1,2，LI Tie-chun2
FOOD SCIENCE . 2010, (22): 477 -479 .  DOI: 10.7506/spkx1002-6630-201022107