不同浓度木醋液对青皮核桃生理品质的影响
颜廷才,曹森,李江阔,张鹏,陈绍慧
Effect of different concentrations of wood vinegar on physiology and quality of green walnut
YAN Ting-cai, CAO Sen, LI Jiang-kuo, ZHANG Peng, CHEN Shao-hui
食品与发酵工业
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2014, (10): 76
-82
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DOI: 10.13995/j.cnki.11-1802/ts.2014.10.045
