Control of Zanthoxylum bungeanum essential oil on postharvest blue mold of Pyrus bretchneideri cv. Pingguoli and its effect on sensory and texture quality

WANG Cong; SHEN Hao; PU Guoshun; REN Li; LI Zhenzi; WANG Junjie

doi:10.13995/j.cnki.11-1802/ts.026922

Control of Zanthoxylum bungeanum essential oil on postharvest blue mold of Pyrus bretchneideri cv. Pingguoli and its effect on sensory and texture quality

WANG Cong, SHEN Hao, PU Guoshun, REN Li, LI Zhenzi, WANG Junjie

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 219-225.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 219-225. DOI: 10.13995/j.cnki.11-1802/ts.026922

Control of Zanthoxylum bungeanum essential oil on postharvest blue mold of Pyrus bretchneideri cv. Pingguoli and its effect on sensory and texture quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(24): 219-225 https://doi.org/10.13995/j.cnki.11-1802/ts.026922

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Received	Revised	Published
2021-01-29	2021-04-02	2021-12-25
Issue Date
2022-01-21

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