Effects of Carbon Dioxide and Temperature on the Quality of Persimmon's Acerbity

Chen Yilun,Zhan Xijuan,Liu Bin,Zhang Lei

Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (4) : 74.

PDF(236 KB)
PDF(236 KB)
Food and Fermentation Industries ›› 2006, Vol. 32 ›› Issue (4) : 74.

Effects of Carbon Dioxide and Temperature on the Quality of Persimmon's Acerbity

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2006, 32(4): 74

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