Changes of Quality and Antioxidant Capacity of Different Parts of Plum Fruit at Two Storage Temperatures
GUO Xiao-min1,2，AN Lin1,2，WANG You-sheng1,2,*，WANG Gui-xi3，WANG Zhi-yuan1,2，LI Li-ping1,2
FOOD SCIENCE . 2010, (20): 425 -429 .  DOI: 10.7506/spkx1002-6630-201020090