Study on the quality and volatile compounds of Hongmei apricot with different maturity

HOU Xiaojian; ZHANG Haoyu; ZHANG Guangdi; ZHANG Kunming; XU Chang; JIANG Cang

doi:10.13995/j.cnki.11-1802/ts.027888

HOU Xiaojian, ZHANG Haoyu, ZHANG Guangdi, ZHANG Kunming, XU Chang, JIANG Cang

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 177-182.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 177-182. DOI: 10.13995/j.cnki.11-1802/ts.027888

Study on the quality and volatile compounds of Hongmei apricot with different maturity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(10): 177-182 https://doi.org/10.13995/j.cnki.11-1802/ts.027888

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Received	Revised	Published
2021-05-07	2021-06-16	2022-05-25
Issue Date
2022-06-10

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