Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition

出版年份 2010 全文链接

标题

作者

关键词

出版物

Volume 59, Issue 2, Pages 187-193

出版商

Elsevier BV

发表日期

2010-10-26

DOI

10.1016/j.postharvbio.2010.09.011

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