Quality evaluation and aroma components analysis of different blueberry cultivars in Sichuan

doi:10.13995/j.cnki.11-1802/ts.028745

CHEN Changlin, SUN Xiaoqin, ZHONG Chengchao, ZHANG Xiaojun, DONG Shunwen, LYU Yuanping, LIU Wenyi, YANG Cui

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 264-271.

PDF(1622 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (19) : 264-271. DOI: 10.13995/j.cnki.11-1802/ts.028745

Quality evaluation and aroma components analysis of different blueberry cultivars in Sichuan

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(19): 264-271 https://doi.org/10.13995/j.cnki.11-1802/ts.028745

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(1622 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-07-29	2021-09-27	2022-10-15
Issue Date
2022-11-01

Please choose a citation manager

Content to export